Spinach + Tomato Quesadilla with Pesto

I needed a quick lunch this past week so I found some odds and ends around the kitchen, channeled my inner Napoleon, and made myself a dang quesa-dilluh 😉 I love the two cheese combo of mozzarella and feta. The mozzarella holds everything together while the feta adds awesome flavor. The spinach wilts as it heats, so don't be afraid to pile it on!

PS - come join The Garden Grazer on Instagram 🍓 and share your creations! I love to see what you guys are cooking up! :)

A peek inside

Vegan (with dairy-free cheese and pesto)
Gluten-free (with gluten-free tortilla)
Makes 2 servings

Ingredients
1 roma tomato, thinly sliced
Baby spinach
Pesto (try homemade!)
Feta crumbles
Shredded mozzarella
2 large flour or gluten-free tortillas

Directions
Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
Add a light layer of mozzarella cheese, then feta.
Add tomato slices, spinach, and top with another layer of mozzarella cheese.
Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.

*Note: for easier flipping, just use one tortilla per quesadilla. Fill half with the toppings, then fold the top half over.

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