Veggie Quesadillas with Melted Mozzarella and Cheddar

Ingredients

• Grape tomatoes

  Red, ripe, raw, year round average

  8 grape tomato or 64g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Spinach

  Raw

  1 cup or 30g

• Cheddar cheese

  ⅓ cup, shredded or 38g

• Mozzarella

  Shredded Fat Free - Kraft Foods, Inc.

  ¾ cup or 84g

• Flatbread, Protein Up Carb Down

  Flatout

  2 flatbread or 114g

• Red Pesto

  Roi

  2 tbsp or 30g

Directions

1. Wash the tomatoes and pepper, peel the onions and cut them all into thin slices
2. Wash the spinach and let it drain in a sieve.
3. Grab a flatbread 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. 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).
5. 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.
6. 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.

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