Veggie Quesadillas

Ingredients

• Green tomatoes

  raw

  8 small or 728g

• Onion

  raw

  1 medium or 110g

• Red bell pepper

  raw

  ½ medium or 60g

• Spinach

  frozen, chopped or leaf

  2 cup or 312g

• Basil pesto

  Chosen by You

  400g

• Cheddar

  Hickory Farms

  16 tablespoons or 227g

• Mozzarella cheese

  part-skim

  2 cup, shredded or 224g

• Corn tortillas

  4 tortilla or 96g

Directions

1. Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.
2. Wash the spinach and let it drain in a sieve.
3. Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.
4. Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.
5. Top it with another layer of cheese.
6. Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).
7. 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.
8. 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.
9. (source: https://hurrythefoodup.com/easy-veggie-quesadillas/)