This is a scrumptious green and vegetarian twist to the classic Mexican quesadilla. The Mozzarella cheese holds everything together while the feta adds a different twist to the flavor.
This recipe is perfect for a hot lunch and dinner. You can add chicken or tofu if you are looking for more protein.
Spinach and Tomato Quesadilla with Pesto
Different twist on the quesadilla
Servings: 4
Ingredients
- 2 Roma tomato thinly sliced
- 2 cups Baby spinach
- 1 8 oz jar of Pesto or use homemade
- 1 4 oz container of Feta crumbles
- 2 cups shredded Mozzarella cheese
- 4 Large flour or whole wheat tortillas
Instructions
- Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
- Add a light layer of mozzarella cheese, then feta.
- Add tomato slices, spinach, and top with another layer of mozzarella cheese.
- Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.
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