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Sun-Dried Tomato Pesto Quesadillas

Yield 4 servings.
Give average chicken quesadillas a new spin with sun-dried tomato halves and pesto. Ricotta and goat cheese make this Mexican dish extra creamy and flavorful. Serve these super quick quesadillas with store-bought pico de gallo or other salsa. 

Ingredients

  • 12 sun-dried tomato halves (packed without oil)
  • 3/4 cup boiling water
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon slivered almonds, toasted
  • 1/2 teaspoon olive oil
  • 4 cloves garlic, chopped
  • 1 cup nonfat ricotta cheese
  • 1/4 cup crumbled goat cheese
  • 3 (10-inch) flour tortillas
  • Vegetable cooking spray
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 305
  • caloriesfromfat 32 %
  • fat 10.7 g
  • satfat 4.5 g
  • monofat 3.7 g
  • polyfat 1.6 g
  • protein 20.6 g
  • carbohydrate 34.6 g
  • fiber 0.0 g
  • cholesterol 24 mg
  • iron 0.0 mg
  • sodium 583 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomato halves and boiling water in a small bowl; let stand 10 minutes. Drain.

  2. Position knife blade in food processor bowl; add tomato, green onions, and next 6 ingredients. Process until mixture is minced. Set aside.

  3. 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, and serve immediately.

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