Yes, this is my third post in the history of this blog about quesadillas. But here’s the deal, quesadillas are amazing. And if you go light on the cheese, and heavy on the vegetables, they’re a relatively healthy easy weeknight dinner. So we tend to eat them a lot. Usually we have a pretty standard quesadilla combo (see here), but here’s a new take on them. It’s sort of the caprese salad of quesadillas. Our basil plant has been doing really well so I’ve been trying to add pesto to as many things as possible. For a pesto recipe, see here.
Recipe adapted from here.
Ingredients (serves 3)
1/3-1/2 cup pesto
2 tomatoes, sliced
1 bag of spinach, sautéed
1 ball of mozzarella, shredded
1. Prepare all of the ingredients above. Start warming a pan on the stove. Cover a tortilla in pesto. Add a layer of mozzarella. Then add a layer of spinach and tomatoes. Add another thin layer of mozzarella and top with another tortilla covered in pesto on one side. Repeat so that you have a total of 3 quesadillas.
2. Place the quesadilla in the pan on the stove and cook for several minutes on each side. Wait to flip until one side starts to crisp a bit. I use a plate to flip the quesadilla over (I set the plate on the pan that’s on the stove, then flip the pan over so the quesadilla is on the plate. It then has the correct side up and I slide it back into the pan.
3. Once done, use a pizza cutter to cut up the quesadilla. Serve warm.