Join Chef Rob and the librarians as we make a tasty tomato basil, mozzarella quesadillas with a parmesan crust.
3 tablespoons unsalted butter, room temperature
1 oz finely grated Parmigiano-Reggiano
4 9 – 10 inch flour tortillas
8 oz mozzarella, coarsely grated
2 medium tomatoes, seeded and coarsely chopped (about 1 cup)
1/3 cup coarsely chopped fresh basil
Kosher salt and freshly ground black pepper