Are you ready to tantalize your taste buds with a delightful twist on a classic Mexican favorite? Dive into the vibrant flavors of our Spinach Tomato Quesadilla with Pesto, where fresh ingredients come together to create a dish that's not only delicious but also quick and easy to make! In just 25 minutes, you can whip up this mouthwatering recipe that’s perfect for a light lunch or a satisfying dinner. With gooey mozzarella, zesty cherry tomatoes, and aromatic pesto, each bite is a burst of flavor that will leave you craving more. Don’t miss out on this culinary adventure—read on to discover how to make your own!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 4 flour tortillas
- 1 cup fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup pesto
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: flour tortillas, fresh spinach, cherry tomatoes, mozzarella cheese, pesto, and olive oil.
- Rinse the fresh spinach under cold water and pat it dry with a paper towel. Set it aside.
- Wash the cherry tomatoes thoroughly, then slice them in half. This will help release their juices and enhance the flavor in the quesadilla.
- In a mixing bowl, combine the halved cherry tomatoes and fresh spinach. Toss them gently to mix.
- Heat a large skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan.
- Once the skillet is hot, place one flour tortilla in the pan. Allow it to warm for about 30 seconds.
- Spread half of the pesto evenly over the tortilla, leaving a small border around the edge.
- Sprinkle half of the shredded mozzarella cheese over the pesto, followed by half of the spinach and tomato mixture.
- Top with another tortilla, pressing down gently to help it adhere. Cook for about 2-3 minutes until the bottom tortilla is golden brown and the cheese begins to melt.
- Carefully flip the quesadilla using a spatula. Cook the other side for another 2-3 minutes until it is also golden brown and crispy.
- Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Let it cool for a minute before slicing it into wedges.
- Repeat the process with the remaining ingredients to make a second quesadilla.
- Serve the quesadillas warm with additional pesto on the side for dipping, if desired.
Tips
- Prep Ahead: To save time, wash and chop your spinach and tomatoes in advance. This way, you can quickly assemble your quesadillas when you're ready to cook.
- Customize Your Fillings: Feel free to add other vegetables or proteins, such as bell peppers or grilled chicken, to enhance the flavor and nutrition of your quesadilla.
- Perfectly Crispy Tortillas: Make sure your skillet is hot before adding the tortillas. This will help achieve that golden brown, crispy texture that makes quesadillas irresistible.
- Don’t Rush the Flip: When flipping the quesadilla, use a wide spatula to support the entire quesadilla. This will prevent any fillings from spilling out and ensure an even cook on both sides.
- Serve with Style: Pair your quesadillas with a fresh salad or a side of guacamole for a complete meal. A drizzle of extra pesto on top adds a gourmet touch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 25mg
