Simply A (RD) Fact: This quesadilla is packed with dietary fiber - from the vegetable to the whole wheat tortillas, this recipe brings in 17gm of dietary fiber (which is more than half of your daily recommended amount!).
Ingredients
2 6” tortillas, preferably whole wheat
2 tablespoons pesto, divided
1 cup grilled vegetables, like zucchini, summer squash, bell pepper, onion
⅓ cup grated mozzarella cheese, divided
Cooking spray
Marinara sauce for dipping
Instructions
Place a medium-sized skillet over medium-low heat. Spray lightly with cooking spray.
Coat one side of both tortillas with pesto (one tablespoon per tortilla). Place one tortilla pesto-side up in the skillet. Sprinkle on half of the mozzarella cheese over the pesto and arrange the vegetables in one even layer over the cheese. Sprinkle on the second half of the cheese over the vegetables (to act as the “glue”) and top with the second tortilla, pesto-side down.
Cook the quesadilla 1-2 minutes per side until it becomes golden brown and the cheese gets melty.
Transfer the quesadilla to a cutting board, cut into wedges and serve with marinara sauce and some fresh basil.