Vegan (with dairy-free cheese and pesto)
Gluten-free (with gluten-free tortilla)
Makes 2 servings
- 1 roma tomato, thinly sliced
- Baby spinach
- Pesto (try homemade!)
- Feta crumbles
- Shredded mozzarella
- 2 large flour or gluten-free tortillas
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.