Sun Dried Tomato Pesto Quesadillas
|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.
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.