Sun-Dried Tomato Pesto Quesadillas

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.


Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 32%
  • Fat: 10.7g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 20.6g
  • Carbohydrate: 34.6g
  • Fiber: 0.0g
  • Cholesterol: 24mg
  • Iron: 0.0mg
  • Sodium: 583mg
  • Calcium: 0.0mg


  • 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


  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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