Spinach, Tomato, And Pesto Quesadilla

A Great Recipe For Your Meatless Monday

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
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4
Author: Diana Jeanne


  • 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


  • 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.

About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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