Vegetarian Pesto Quesadillas

1. 1

   In large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp tender, 5-7 minutes.

2. 2

   Remove from skillet and then return skillet to heat.

3. 3

   Spread pesto evenly on two tortillas.

4. 4

   Sprinkle cheese over top of pesto and then line cooked vegetables on half of each tortilla.

5. 5

   Melt 1 teaspoon of butter in skillet and place open quesadilla into hot pan.

6. 6

   Cook until bottom of quesadilla has browned and cheese has melted.

7. 7

   Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place.

8. 8

   Repeat with other tortilla.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.