Mozzarella, Basil, and Corn Quesadilla

• 1 whole Tomato, Chopped
• 13 cups Corn
• Salt
• 13 cups Shredded Mozzarella Cheese, Divided
• 2 whole Tortillas
• 3 Tablespoons Hummus, Optional
• 4 whole Fresh Basil Leaves, Cut Into Ribbons

1. Put the chopped tomatoes in a strainer and mix with the corn.
2. Add salt and allow juices to drip out for a few minutes.
3. Press on the mixture to make sure most of the moisture gets out.
4. Add 1/4 cup cheese to the mixture and mix.
5. Preheat a skillet or a panini press to medium-high heat.
6. Spread a tortilla with hummus (optional) and top with the tomato mixture.
7. Top with the remaining cheese and basil leaves, and place the other tortilla on top.
8. Grill for a few minutes on each side until cheese is melted and the outside of the tortilla is toasted/grilled.
9. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
10. Let cool for a few minutes, then cut into wedges and serve!

tomato, corn, salt, mozzarella cheese, whole tortillas, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mozzarella-basil-and-corn-quesadilla/ (may not work)