Sun-Dried Tomato Pesto Quesadillas

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

Preparation

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.