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Turkey, Spinach Pesto and Red Pepper Quesadillas (11.28.13)

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Posted at 9:32 AM, Nov 28, 2013
and last updated 2013-11-28 11:32:02-05
  • 2 cups fresh spinach leaves, washed
  • 1/2 cup walnuts or pine nuts, toasted
  • 1/4 cup parmesan cheese, freshly grated
  • 3 garlic cloves
  • 1/2 cup extra virgin olive oil, divided
  • 8 large flour tortillas
  • 1/2 cup mozzarella, shredded
  • 1 roasted red pepper, thinly sliced
  • 1/2 lb. turkey, shredded, cooked
  • Salt and Pepper, to taste

Blend the first 4 ingredients together in a blender or food processor while streaming in 1/3 cup of the oil. Add salt and pepper, to taste. Set aside.

Brush one side of each tortilla with the remaining oil. On the non-oiled side, spread some of the pesto on each. Top 4 of the tortillas with the cheese, peppers and turkey. Cover with the 4 remaining tortillas with the oiled side on the outside.

In a large frying up to medium heat, cook each quesadilla on each side for 2-3 minutes or until golden brown and the cheese has melted.