Quesadilla with Sun-Dried Tomatoes

Golden, crisp and melting in the middle, this Quesadilla with Sun-Dried Tomatoes is a weeknight lifesaver. Tomato pesto, wilted spinach, briny olives and gooey cheese are folded into a toasted tortilla for a lunch that comes together in minutes. If you like quick tortilla meals, try our Tortilla Pizza, and for another colorful plate see the Layered Beef Salad.

Ingredients

• 1 large tortilla (quesadilla)
• A handful of spinach
• Sun-dried tomatoes
• Olives
• Cheese, grated or sliced
• Tomato pesto
• Oil, for the pan

Instructions

1. Spread the tortilla with tomato pesto.
2. Slice the olives into rings and chop the sun-dried tomatoes finely.
3. Grate or slice the cheese.
4. Place the tortilla in an oiled skillet.
5. Layer on the spinach, then the sun-dried tomatoes, olives and cheese.
6. Cover with a lid and keep over low heat for 3 minutes.
7. Fold the tortilla in half and slice.

Tips

• Keep the heat low so the cheese melts fully before the tortilla over-browns.
• Do not overload the filling, or the quesadilla will be hard to fold and seal.
• Let it rest for a minute before slicing so the cheese sets slightly. For more tortilla ideas, see allrecipes.com.

Nutrition (per 100 g): 185 kcal, protein 4 g, fat 7 g, carbs 8.5 g.