Preparation

• Position a rack in the center of the oven; heat the oven to 200°F.
• In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 teaspoon each kosher salt and pepper. Fold the tortillas in half to enclose the filling, creating a half-moon.
• 用中火在10或12英寸的不粘锅中，煮两个玉米饼，覆盖，直至第一侧金黄色，约3分钟。揭开，翻转并煮熟，直到第二侧是金黄色，奶酪已经完全融化，大约2分钟。（仔细观察，因为帕米亚诺（Parmigiano）的外壳很容易燃烧；如果太暗，则降低热量。）将玉米饼转移到烤箱中，以保持温暖并重复使用剩余的两个玉米饼。将玉米饼切成两半（或在较小的楔子中，如果用作开胃菜）并食用。
• Note:Water-packed mozzarella is a fresh style and should be bought and consumed within a few days. It doesn’t grate very well, so just cut it into small pieces. Vacuum-sealed mozzarella is usually much drier and can be easily grated.

Make Ahead Tips

You can hold the cooked quesadillas in the warm oven for up to 30 minutes.