You are here

Sun Dried Tomato Pesto Quesadillas

Heart.Foods's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Maria_Quesa_Dilla_(2462500638).jpg">Image Credit</a></p>
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato

Rate It

Your rating: None
4.215385
Average: 4.2 (13 votes)