Rachael Ray'S Caprese Mezza Luna (Italian Quesadilla) - cooking recipe

Ingredients

2 garlic cloves, crushed
4 large flour tortillas, about 10-12 inches
1 ball fresh mozzarella cheese, thinly sliced
12 leaves fresh basil, shredded
2 tomatoes, vine-ripened and thinly sliced
salt and pepper

Preparation

Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.