Spinach + Tomato Quesadilla with Pesto

Vegan (with dairy-free cheese and pesto)

Gluten-free (with gf tortilla)

2 servings


1 roma tomato, thinly sliced

Baby spinach


Feta crumbles

Shredded mozzarella

2 large flour or whole wheat tortillas


Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.

Add a light layer of mozzarella cheese, then feta.

Add tomato slices, spinach, and top with another layer of mozzarella cheese.

Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.

*Note: for easier flipping, just use one tortilla per quesadilla. Fill half with the toppings, then fold the top half over.

From thegardengrazer.com