The Garden Grazer

Spinach + Tomato Quesadilla with Pesto

By 60 Comments

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.

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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Reader Interactions

Comments

    • Hi Nadine! I love where your head's at 😉 These can definitely be made vegan with my vegan pesto and non-dairy cheese (or maybe hummus, cashew cheese, etc.) I definitely have to do a vegan remake of these!! Thanks for your sweet comment!

      Reply

    • Hi Dianna! I've kept my homemade vegan pesto in the fridge for about 3-4 before it's eaten up, so anything past that I'm not sure. Just try to use your best judgement 🙂 Hope you enjoy!

      Reply

  23. Oh my lord! We made this last night and loved it! Even my picky eaters (ages 9 and 11) devoured them. My 7 year old thought we were crazy…but, he doesn't like anything with texture. 😛

    Reply

    • Ah! No, you're not at all! This was a post from years ago and let's just say my quesadilla skills have evolved since then 😉 Now I find it's best to use one tortilla, fill half, then fold it over for much easier flipping – so sorry about that. I'll be sure to go in and update it for the future, thanks for your input!!

      Reply

  26. I made this for my sister and her husband and we all loved it!!! It was super yummy and easy to make. And I loveeeee pesto, so that was great with it! Thank you for sharing. 🙂

    Reply

  29. I made 6 of these for our family dinner last night. I was able to cook 3 at a time using our griddle (I set it at 200 degrees).

    We were starving at dinner time, but even without side dishes, we were stuffed before we could each eat a full quesadilla. Impressive considering I went easy on the cheese! Fresh pesto is more filling than I thought!

    My kids are 7, 10, and 12 and they ALL ate heartily. Not a single complaint. I will definitely do this one again. Thank you!

    Reply

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