Sun-Dried Tomato Pesto Quesadillas

• 12 sun-dried tomato halves (packed without oil)
• 3/4 cup boiling water
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon slivered almonds, toasted
• 1/2 teaspoon olive oil
• 4 cloves garlic, chopped
• 1 cup nonfat ricotta cheese
• 1/4 cup crumbled goat cheese
• 3 (10-inch) flour tortillas
• Vegetable cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Combine tomato halves and boiling water in a small bowl; let stand 10 minutes. Drain.
2. Position knife blade in food processor bowl; add tomato, green onions, and next 6 ingredients. Process until mixture is minced. Set aside.
3. Combine ricotta cheese and goat cheese; stir until smooth. Place 2 tortillas on a baking sheet coated with cooking spray. Spread cheese mixture evenly over 2 tortillas. Spoon tomato mixture evenly over cheese mixture. Place 1 tortilla, tomato side up, on top of the other tomato-topped tortilla. Top with remaining tortilla; sprinkle with mozzarella cheese. Bake at 425u0b0 for 8 to 10 minutes or until cheeses melt and tortillas are golden. Slice into wedges, and serve immediately.

tomato, boiling water, green onions, parsley, fresh basil, parmesan cheese, slivered almonds, olive oil, garlic, nonfat ricotta cheese, goat cheese, flour tortillas, vegetable cooking spray, mozzarella cheese

Taken from www.myrecipes.com/recipe/sun-dried-tomato-pesto-quesadillas (may not work)