Description
A crispy, golden quesadilla filled with sautéed spinach, juicy tomatoes, melty mozzarella, and a swirl of herby pesto. Quick, comforting, and full of flavor.
Ingredients
Scale
- 2 large flour tortillas
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 3 tablespoons pesto sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Heat a non-stick skillet or griddle over medium heat.
- Sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Mix in cherry tomatoes. Remove from heat.
- Wipe the skillet clean and brush lightly with olive oil.
- Lay one tortilla flat. Spread pesto, then add spinach-tomato mixture, mozzarella, and top with second tortilla.
- Cook quesadilla 2–3 minutes per side, pressing with a spatula until golden and crispy.
- Let it rest briefly, then slice into wedges.
- Serve warm with optional dipping sauces.
Notes
- Use pre-washed spinach to save time.
- Don’t overfill the quesadilla to avoid spilling.
- Let rest before slicing for a clean cut.
- Customize with other veggies or different cheeses.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 390
- Sugar: 3g
- Sodium: 490mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg