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Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.
Wash the spinach and let it drain in a sieve.
Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.
Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.
Top it with another layer of cheese.
Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).
Heat for 2-3 minutes. Flip and heat for another 2-3 minutes until the cheese has melted - a good indicator is a little running out the side.
Pro Tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly - this will also stop the insides escaping! If you don't like the thought of putting a pot directly on your quesadillas then put a plate between the two.