Spinach & Tomato Quesadilla with Pesto

If you’re looking for a delightful dish that combines vibrant flavors and wholesome ingredients, look no further than this Spinach & Tomato Quesadilla with Pesto. This recipe is perfect for a quick lunch, a satisfying dinner, or even a delicious snack. With the freshness of spinach, the juiciness of ripe tomatoes, and the rich flavors of pesto, these quesadillas are bound to become a staple in your kitchen. Plus, they’re incredibly easy to make and can be customized to fit your taste preferences!

Why Spinach & Tomato Quesadilla with Pesto is Worth Your Time

This Spinach & Tomato Quesadilla with Pesto is not just another quesadilla; it’s a celebration of flavors and textures that come together beautifully. The creamy vegan mozzarella melts perfectly, complementing the fresh, slightly peppery taste of spinach and the acidity of the tomatoes. The addition of vegan pesto elevates the dish, infusing it with a burst of herbal goodness that makes each bite irresistible. Whether you’re a busy parent looking for a quick meal or a food lover eager to try something new, this recipe is sure to impress.

What to Buy

To create the perfect Spinach & Tomato Quesadilla with Pesto, here’s what you need to gather:

• 1 Roma tomato – Thinly sliced, providing freshness and a juicy texture.
• 3/4 cup fresh baby spinach – Packed with nutrients and a mild flavor.
• 1/4 cup vegan pesto – Adjust the amount based on your preference for flavor intensity.
• 1/2 cup vegan mozzarella shreds – Brands like Follow Your Heart or Miyoko’s offer great melting properties.
• 1/4 cup vegan feta crumbles (optional) – Adds a tangy and creamy touch.
• 2 large tortillas – Use gluten-free tortillas if desired for a gluten-free option.

What’s in the Gear List

Before you start cooking, make sure you have the following kitchen tools:

• Non-stick skillet – Ideal for achieving a golden, crispy quesadilla.
• Spatula – Perfect for flipping the quesadilla without making a mess.
• Cutting board and knife – For slicing your tomatoes and prepping ingredients.
• Measuring cups – To ensure you get the right amount of each ingredient.

From Start to Finish: Spinach & Tomato Quesadilla with Pesto

Creating your Spinach & Tomato Quesadilla with Pesto is a straightforward process. Follow these simple steps:

Step 1: Prepare Your Ingredients

Start by washing your fresh baby spinach thoroughly. Slice your Roma tomato thinly, ensuring even pieces for a balanced flavor in every bite.

Step 2: Heat the Skillet

Place your non-stick skillet over medium heat. Let it warm up for a couple of minutes to ensure a nice sear on the quesadilla.

Step 3: Assemble the Quesadilla

On one half of a tortilla, spread the desired amount of vegan pesto. Layer the spinach, tomato slices, vegan mozzarella shreds, and vegan feta crumbles if using. Fold the tortilla over to create a half-moon shape.

Step 4: Cook the Quesadilla

Carefully place the quesadilla in the heated skillet. Cook for about 3-4 minutes on one side until it’s golden brown and the cheese starts to melt.

Step 5: Flip and Finish Cooking

Using a spatula, flip the quesadilla gently and cook the other side for an additional 3-4 minutes. Both sides should be crispy and golden.

Step 6: Cut and Serve

Once cooked, remove the quesadilla from the skillet and let it cool for a minute. Cut into triangles and serve warm with extra pesto or your favorite dipping sauce.

Substitutions by Diet

If you have specific dietary preferences, here are some easy substitutions:

• Gluten-free: Use gluten-free tortillas to make this dish suitable for a gluten-free diet.
• Nut-free: If your pesto contains nuts, opt for a nut-free version or make your own using basil, olive oil, and nutritional yeast.
• Low-carb: Try using cauliflower tortillas for a low-carb alternative.
• Higher protein: Add cooked chickpeas or black beans for an extra protein boost.

Cook’s Notes

• Feel free to add other vegetables like bell peppers or mushrooms for added flavor and nutrition.
• If you prefer a spicier quesadilla, consider adding sliced jalapeños or a sprinkle of red pepper flakes.
• This recipe is quite forgiving; adjust the filling ingredients to match your taste.
• For a crispy texture, make sure your skillet is adequately heated before adding the quesadilla.

Store, Freeze & Reheat

To store any leftovers, place the quesadilla in an airtight container in the refrigerator for up to 3 days. If you want to freeze the quesadilla, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet over medium heat until heated through, or reheat directly from frozen until crispy and warmed.

Your Top Questions

Can I use regular cheese instead of vegan mozzarella?

Absolutely! If you are not following a vegan diet, feel free to use regular mozzarella for a creamier texture.

Can I make this quesadilla ahead of time?

Yes, you can prepare the filling in advance and assemble the quesadilla just before cooking for the best texture.

What can I serve with the quesadilla?

This quesadilla pairs well with a side salad, guacamole, or salsa for dipping.

Is this recipe customizable?

Definitely! You can add or substitute any ingredients based on your preferences or what you have on hand.

Weekend Projects

• Easy Vegan Pesto – Make your own delicious pesto for this recipe.
• Vegan Mozzarella – Try making your own mozzarella for an exciting twist.
• Homemade Tortillas – If you’re feeling adventurous, whip up your own tortillas!
• Vegetable Quesadilla Ideas – Get more inspiration for quesadilla fillings.

The Takeaway

The Spinach & Tomato Quesadilla with Pesto is not just a meal; it’s a canvas for creativity. With its delightful combination of flavors and textures, it offers a satisfying experience that you can make in minutes. Whether you’re enjoying it as a quick lunch or a fun dinner option, this dish is sure to become a favorite in your household. So gather your ingredients, roll up your sleeves, and let the deliciousness unfold!