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