Directions:

In a small saucepan on low heat add the balsamic vinegar and brown sugar and reduce by half. Set aside and cool.

Heat a large pan on low heat with 2 teaspoon olive oil. Add 1 tortilla and place 1/2 cup of shredded cheese all around the tortilla. Then place on half of the tortilla 1/4 cup slice red pepper, sliced tomatoes, 1/4 cup pesto season with salt and pepper then fold in half. Cook for 3 minutes or until golden brown. Then flip quesadilla and brown the other half and cook for another 3 minutes.

Remove from pan and cut and repeat with the other 3 tortillas.

Cut each quesadilla into thirds. Then drizzle with Balsamic reduction and fresh basil leaves.