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Sun Dried Tomato Pesto Quesadillas

Heart.Foods's picture
  Sun dried tomato halves 12 (Packed Without Oil)
  Boiling water 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Slivered almonds 1 Tablespoon, toasted
  Olive oil 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), chopped
  Nonfat ricotta cheese 1 Cup (16 tbs)
  Crumbled goat cheese 1⁄4 Cup (4 tbs)
  10 inch flour tortillas 3
  Vegetable cooking spray 1
  Shredded part skim mozzarella cheese 2 Ounce (1/2 Cup)

Position knife blade in food processor bowl; add tomato, green onions, and next 6 ingredients.
Process until mixture is minced.
Set aside.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1022 Calories from Fat 419

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 91.2 mg30.4%

Sodium 2222.8 mg92.6%

Total Carbohydrates 86 g28.5%

Dietary Fiber 14.7 g58.6%

Sugars 23.9 g

Protein 70 g140.8%

Vitamin A 103.7% Vitamin C 97.4%

Calcium 226.3% Iron 43.9%

*Based on a 2000 Calorie diet

Sun Dried Tomato Pesto Quesadillas Recipe