Spinach, Tomato, Mozzarella Quesadilla

This quesadilla and the Baked Ziti recipe are definitely the most unhealthy things I make because they are loaded with cheese; but hot damn, if they aren’t delicious. Take this quesadilla, for instance. It has Leanna’s Pesto AND a bunch of mozzarella (along with some spinach and tomatoes) smothered between two big flour tortillas. It’s a perfect alternative when you’re craving pizza, but don’t want the extra grease, salt, and sugar that comes with takeout pizza. Modified slightly from: The Garden Grazer

Time: 20 minutes

Type: Appetizer or entree

Ingredients (makes 2 quesadillas):

  • 2 roma tomatoes, thinly sliced
  • 2 handfuls baby spinach
  • Leanna’s Pesto
  • 8-10 oz shredded mozzarella
  • 4 large flour or gluten-free tortillas

Directions:

  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese.
  3. Add tomato slices, spinach, and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.
  5. Repeat!

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