Serves: 4
Total Calories: 757

1 tablespoon Basil Pesto, homemade or jarred
1 tablespoon jarred sun-dried tomato pesto, or chopped marinated sun-dried tomatoes
2 cups cleaned baby spinach leaves (3 oz)
1 tablespoon bottled Italian salad dressing
4 8-inch flour tortillas
1 tablespoon extra-virgin olive oil
4 ounces shredded mozzarella cheese (about 1 cup)

Mix the two pestos set aside. Toss the spinach and vinaigrette in a separate bowl set aside.

Brush one side of each tortilla with oil. Heat a large iron skillet over medium-high heat until very hot. Cook the tortillas, oil-side down, until blistered, about 1 minute per tortilla. Brush the pesto mixture on the cooked side of each tortilla top with the cheese. Cook the tortillas, one at a time, cheese-side up, until the cheese starts to melt, about 40 seconds. Place a mound of the spinach salad in the center and fold in half. Flip back and forth until both sides are blistered and crispy and the cheese is fully melted. Cook the remaining tortillas in the same way. Cut each quesadilla into 3 wedges before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 757
Calories from Fat: 508

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