When you have foods, you naturally need to find a way to use them. I had an odd selection of items that led to the creation of this recipe. Luckily, my husband was rather impressed with it, and we both enjoyed it. A warning: It was very filling, and for a light Sunday afternoon snack, we were happy eating just half for each of us.
Recipe for Spinach Pesto Quesadilla
- 2 Large Flour Tortillas
- 1/2 cup Spinach Basil Pesto
- 1/2 large tomato, sliced
- 5 black olives, sliced in thirds
- 1/4 shredded Parm/Reg or Jarlsberg Cheese
Warm a large skillet over medium heat. Place one flour tortilla on the skillet. Spread basil evenly to the edges of the tortilla. Top evenly with tomato slices and olives. Sprinkle cheese on top and cover with second tortilla. Warm until light brown and crisped on one side. Flip over
and cook on the other side. Slice with a pizza slicer (on a cutting board so you don't mess up your skillet).
