Pesto Quesadillas

  • 1 to 2 Tbsp. Skinny Pesto (or store bought)
  • 1 Ezekiel, brown-rice or whole-wheat tortilla
  • 4 ounces cooked roasted boneless, skinless chicken breast, shredded (or ⅓ cup cannellini or navy beans, smashed)
  • 2 cups chopped fresh spinach
  • 1 Tbsp. shredded low-fat mozzarella cheese
  • 1 plum tomato, thinly sliced
  • Olive oil spray
  1. Spread the pesto evenly on the tortilla. Place the chicken (or beans, for a meatless option), spinach, mozzarella, and tomato on half of the tortilla. Fold the other half of the tortilla over the filling.
  2. Lightly coat a skillet with olive oil spray and set over medium-high heat.
  3. Place the quesadilla on the skillet and cook for 3 minutes on each side.  Makes 1 serving.
  4. To make the Skinny Pesto:
  5. 1 cup chopped fresh basil
  6. 1 Tbsp. grated parmesan cheese
  7. 1 garlic clove
  8. 1½ tsp. freshly squeezed lemon juice
  9. 2 Tbsp. chopped walnuts, cashews, or pine nuts
  10. Blend all of the ingredients in the bowl of a food processor or blender. Store in the refrigerator for up to 5 days, or freeze. Makes four servings.

Taken from Bob Harper’s Skinny Meals

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