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.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

305 calories; calories from fat 32%; fat 10.7g; saturated fat 4.5g; mono fat 3.7g; poly fat 1.6g; protein 20.6g; carbohydrates 34.6g; fiber 0g; cholesterol 24mg; iron 0mg; sodium 583mg; calcium 0mg.
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