Sun-Dried Tomato Pesto Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Give average chicken quesadillas a new spin with sun-dried tomato halves and pesto. Ricotta and goat cheese make this Mexican dish extra creamy and flavorful. Serve these super quick quesadillas with store-bought pico de gallo or other salsa. 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 |
Directions:
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 425° for 8 to 10 minutes or until cheeses melt and tortillas are golden. Slice into wedges, and serve immediately.
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