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.

 

How to Make It

Step 1

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

Step 2

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

Step 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.

Oxmoor House Cooking Light Collection

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