Sun-Dried Tomato Pesto Quesadillas Recipe

Name: Sun-Dried Tomato Pesto Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sun-dried tomato halves (packed without oil); 3/4 cup boiling water; 1/4 cup chopped green onions; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 1/4 cup grated Parmesan cheese; 1 tablespoon slivered almonds, toasted; 1/2 teaspoon olive oil; 4 cloves garlic, chopped; 1 cup nonfat ricotta cheese; 1/4 cup crumbled goat cheese; 3 (10-inch) flour tortillas; Vegetable cooking spray; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

12 sun-dried tomato halves (packed without oil)
3/4 cup boiling water
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1 tablespoon slivered almonds, toasted
1/2 teaspoon olive oil
4 cloves garlic, chopped
1 cup nonfat ricotta cheese
1/4 cup crumbled goat cheese
3 (10-inch) flour tortillas
Vegetable cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1
Combine tomato halves and boiling water in a small bowl; let stand 10 minutes. Drain.
2
Position knife blade in food processor bowl; add tomato, green onions, and next 6 ingredients. Process until mixture is minced. Set aside.
3
Combine ricotta cheese and goat cheese; stir until smooth. Place 2 tortillas on a baking sheet coated with cooking spray. Spread cheese mixture evenly over 2 tortillas. Spoon tomato mixture evenly over cheese mixture. Place 1 tortilla, tomato side up, on top of the other tomato-topped tortilla. Top with remaining tortilla; sprinkle with mozzarella cheese. Bake at 425u00b0 for 8 to 10 minutes or until cheeses melt and tortillas are golden. Slice into wedges, and serve immediately.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 sun-dried tomato halves (packed without oil), 3/4 cup boiling water, 1/4 cup chopped green onions, 1/4 cup chopped fresh parsley, and more.

Yes, Sun-Dried Tomato Pesto Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Pesto Quesadillas

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