Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

• 4 Whole Grain Tortillas
• 4 Tablespoons Red Pesto
• 1 cup Cheddar, Thinly Sliced
• 2 cups Mozzarella, Thinly Sliced
• 4 Small Sweet Tomatoes, Thinly Sliced
• 1/2 Bell Pepper, Thinly Sliced
• 1 Onion, Thinly Sliced
• 2 cups Fresh Spinach Leaves, Washed And Dried

1. Grab a tortilla and spread a layer of pesto over half of it.
2. A tablespoon works well.
3. Over the pesto, add a light layer of cheese, 1/4 of the tomato, pepper and onion, followed by a few spinach leaves.
4. Top with another layer of cheese.
5. Fold the other half of the tortilla on top and place on a large nonstick frying pan.
6. Heat for 23 minutes.
7. Flip and heat for another 23 minutes until cheese has melted.
8. A good indicator is a little filling running out the side.
9. Repeat with remaining ingredients.
10. Pro tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly.
11. This will also prevent the filling from escaping!

grain tortillas, red pesto, cheddar, mozzarella, sweet tomatoes, bell pepper, onion, fresh spinach leaves

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/easy-veggie-quesadillas-with-melted-mozzarella-and-cheddar/ (may not work)