Pesto and Goat Cheese Quesadillas
Elevate your quesadilla game with this irresistible recipe for Pesto and Goat Cheese Quesadillas—a sophisticated twist on a classic favorite! Perfect for a quick lunch, easy dinner, or elegant appetizer, these quesadillas combine the bold flavors of creamy goat cheese, savory pesto, and melted mozzarella, complemented by the juicy burst of cherry tomatoes. Encased in crispy, golden flour tortillas brushed with olive oil, this dish is as visually stunning as it is delicious. Ready in just 25 minutes, it’s a simple yet gourmet meal ideal for busy weeknights or casual entertaining. Garnish with fresh basil for a burst of color and aroma, and pair with a crisp green salad for a complete dining experience. Suitable for vegetarians, this recipe is guaranteed to please cheese lovers and flavor enthusiasts alike!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 4 tablespoons Pesto (store-bought or homemade)
- 4 ounces Goat cheese
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Olive oil
- 1 cup Cherry tomatoes, halved
- 1 handful Fresh basil leaves (optional, for garnish)
Instructions
Preheat a nonstick skillet over medium heat.
Lay out two flour tortillas on a clean surface. Spread 2 tablespoons of pesto evenly over one side of each tortilla.
Crumble 2 ounces of goat cheese over the pesto on each tortilla.
Sprinkle 1/2 cup of shredded mozzarella cheese over the goat cheese on each tortilla.
Add a layer of halved cherry tomatoes evenly over the cheese mixture.
Place the remaining tortillas on top to create two quesadillas.
Brush the outside of each quesadilla lightly with olive oil to ensure a golden and crispy texture when cooking.
Place one quesadilla in the preheated skillet and cook for 3-4 minutes on each side, or until the tortilla is golden and the cheese has melted. Repeat with the second quesadilla.
Remove from the skillet and allow to cool for 1-2 minutes before cutting each quesadilla into quarters.
Garnish with fresh basil leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
