Vegetable & Mozzarella Quesadillas With Pesto Sour Cream Dip

1. 1

   Saute veggies with olive oil until cooked, but still firm. (Salt and pepper to taste) Remove from heat Toss with two tablespoons of prepared pesto. (Can use homemade or store bought) Drain off any liquid and set cooked vegetables aside

2. 2

   Thinly spread pesto over inside of flour tortilla and place flat in your favorite quesadilla pan over medium heat. Spread a 1/4th of the Mozzarella over 1/2 of the tortilla then add 1/4 of your vegetables. Heat quesadilla until cheese melts and tortilla starts to brown, fold tortilla in half and remove from pan. Cut cooked tortilla into triangles.

3. 3

   Pesto Dip: Mix together sour cream and remaining pesto, serve pesto dip on the side.

4. 4

   Note: If you like your quesadilla more or less full, adjust the filling to suit your needs.

* Per serving · 4 servings · Values may vary.