spinach pesto and cheddar quesadillas
If you want to add more gluten free recipes to your recipe box, spinach pesto and cheddar quesadillas might be a recipe you should try. This recipe makes 4 servings with 576 calories, 20g of protein, and 38g of fat each. For $1.9 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is brought to you by Healthy Seasonal Recipes. This recipe is typical of Mexican cuisine. It works best as a main course, and is done in approximately 15 hours. If you have baby spinach, baby spinach, garlic, and a few other ingredients on hand, you can make it. 22 people have tried and liked this recipe. With a spoonacular score of 88%, this dish is spectacular. Similar recipes include Grilled Vegetable + Spinach Pesto Quesadillas, Cheddar Bean Quesadillas, and Broccoli & Cheddar Quesadillas.
Servings: 4
Preparation duration: 900 minutes
Ingredients:
2 cups baby spinach (about 2 to 2.5 ounces)
4 cups baby spinach (4 to 5 ounces)
2 tablespoons grated hard aged Parmesan-style cheese
1 small clove garlic, peeled
1 teaspoon extra-virgin olive oil
3 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds, chopped walnuts or pine nuts
¼ teaspoon salt
1 ½ cups (6 oz) shredded cheddar cheese
4 large (10-inch) whole-wheat or gluten-free tortillas
2 tablespoons water
Equipment:
food processor
measuring cup
microwave
bowl
griddle
frying pan
Cooking instruction summary:
Make Pesto: Fit food processor with steel blade attachment. Start motor, and drop garlic through the feed tube. Process until the garlic is chopped (its okay if it stick to the sides.) Remove lid. Add 2 cups spinach, nuts, 3 tablespoons extra-virgin olive oil, Parmesan-style cheese, 2 tablespoons water and salt. Process until pureed, about 10 seconds. Scrape sides and process until smooth, about 20 seconds. Make Quesadillas: Combine 4 cups spinach and 2 tablespoons water in a large microwave safe bowl or measuring cup. Cover and microwave until the spinach is wilted, about 3 minutes on high. Carefully remove cover and drain the spinach. Lay tortillas on work surface. Spread pesto over half of each tortillas, dividing evenly among the four. Top the pesto with spinach, dividing among the tortillas. Top the spinach with cheddar. Fold tortillas in half. Brush 1 teaspoon oil over a griddle. Set quesadillas on the griddle and set over medium heat. Cook until the bottoms are browned and crisped, 4 to 7 minutes. Flip the quesadillas and continue cooking until the other side is browned and the cheddar cheese is melted. Alternatively, to cook in a large skillet: oil a large skillet, add two quesadillas and set over medium-high heat. Cook until the bottom is browned, 6 to 7minutes. Reduce heat to medium and continue cooking until the other side is browned, 2 to 3 minutes. Reduce temperature to medium-low and repeat with the remaining two quesadillas, cooking them until brown, about 2 minutes per side. Cut into wedges to serve.
Step by step:
1. Make Pesto: Fit food processor with steel blade attachment. Start motor, and drop garlic through the feed tube. Process until the garlic is chopped (its okay if it stick to the sides.)
2. Remove lid.
3. Add 2 cups spinach, nuts, 3 tablespoons extra-virgin olive oil, Parmesan-style cheese, 2 tablespoons water and salt. Process until pureed, about 10 seconds. Scrape sides and process until smooth, about 20 seconds.
Make Quesadillas
1. Combine 4 cups spinach and 2 tablespoons water in a large microwave safe bowl or measuring cup. Cover and microwave until the spinach is wilted, about 3 minutes on high. Carefully remove cover and drain the spinach.
2. Lay tortillas on work surface.
3. Spread pesto over half of each tortillas, dividing evenly among the four. Top the pesto with spinach, dividing among the tortillas. Top the spinach with cheddar. Fold tortillas in half.
4. Brush 1 teaspoon oil over a griddle. Set quesadillas on the griddle and set over medium heat. Cook until the bottoms are browned and crisped, 4 to 7 minutes. Flip the quesadillas and continue cooking until the other side is browned and the cheddar cheese is melted. Alternatively, to cook in a large skillet: oil a large skillet, add two quesadillas and set over medium-high heat. Cook until the bottom is browned, 6 to 7minutes. Reduce heat to medium and continue cooking until the other side is browned, 2 to 3 minutes. Reduce temperature to medium-low and repeat with the remaining two quesadillas, cooking them until brown, about 2 minutes per side.
5. Cut into wedges to serve.
Nutrition Information:
covered percent of daily need
