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).
Note: Proportions of veggies and veggie-meat were what I had on hand. The beauty of such a recipe is that you can always add or take away or exchange. There is no wrong as long as you like what you are putting in the dish!
Place a medium to large skillet on medium-high heat. Pour in oil and add onions. Stir until onions soften. Add bell pepper, zucchini, and turkey. Stir to coat with oil. Let sit occasionally to brown sides of veggies and stir again. Veggie-meats do not have a minimum cook time. You only need the food to be cooked through (and the veggies tender, of course). Place tortillas on microwaveable plate. Spread vegetables evenly in center of wrap. Sprinkle with cheese and roll. Microwave 30 seconds to melt cheese OR while the veggies are cooking, place the tortillas on top of the skillet so they catch the heat from the cooking. Turn often to make sure all sides are warmed. Then, you don't have to microwave the finished product.
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