Spinach & Tomato Quesadilla with Pesto
This Spinach & Tomato Quesadilla with Pesto is a flavor-packed delight! Quick and easy, it’s perfect for any meal.
Servings: 2 servings
Ingredients
For the Quesadilla:
- 1 Roma tomato thinly sliced
- 3/4 cup fresh baby spinach
- 1/4 cup vegan pesto adjust based on preference
- 1/2 cup vegan mozzarella shreds
- 1/4 cup vegan feta crumbles (optional)
- 2 large tortillas use gluten-free if desired
Instructions
Directions:
- Step 1: Prepare Your Ingredients - Wash the spinach and slice the Roma tomato thinly.
- Step 2: Heat the Skillet - Place your non-stick skillet over medium heat.
- Step 3: Assemble the Quesadilla - On one half of a tortilla, spread the vegan pesto, layer spinach, tomato, mozzarella, and feta.
- Step 4: Cook the Quesadilla - Place the quesadilla in the skillet and cook for 3-4 minutes until golden brown.
- Step 5: Flip and Finish Cooking - Flip the quesadilla and cook for another 3-4 minutes until crispy.
- Step 6: Cut and Serve - Remove and let cool for a minute, then cut into triangles and serve warm.
Equipment
- Non-Stick Skillet
- Spatula
- Cutting board and knife
- Measuring cups
Notes
- Feel free to add other vegetables like bell peppers or mushrooms.
- Add sliced jalapeños for a spicier kick.
- This recipe is flexible; adjust ingredients to your taste.
- Ensure your skillet is hot for a crispy texture.