Name: Pesto & Goat Cheese Veggie Quesadilla
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 medium onion, red or yellow (chopped); 1 medium bell pepper, red (diced); 1 teaspoon salt (divided); ¼ teaspoon black pepper; ½ cup cherry/grape tomatoes (quartered); ½ medium-large zucchini (diced); 6-8 medium-large baby bella mushrooms (or 2 large portabella mushroom caps, chopped); 2 cups baby spinach (chopped); ¼ cup basil pesto; 1 teaspoon Italian herb seasoning; ¼ teaspoon red pepper flakes; 4 medium-large tortillas (low carb/high fiber); 1 cup low fat/fat free shredded mozzarella (divided); 1 cup crumbled goat cheese (divided)

^{One of your favorite Mexican snacks takes a grown-up twist. With cheese, basil pesto and tons of hearty vegetables, this flavor combination is outrageously delicious! It’s not your typical quesadilla but it’s so worth trying!}

Prepare for more goat cheese recipes as I am officially naming goat cheese The Cheese of 2021! I’m not sure where this came from but just after the new year arrived (which we all were very excited for) I declared this cheese my new obsession. I’m now finding ways to add goat cheese to everything. It’s nothing new but for the rest of the year I’ve committed to stocking my fridge with some type of goat cheese! Yum!

I’ve also developed an odd obsession with weeknight quesadillas. Using low calorie/low carb wraps, light cheese and tons of vegetables, the flavor profile can go whatever direction your heart desires in that moment. I’m talking pizza, any Mexican variation, buffalo chicken and even BBQ chicken. Quesadillas somehow have become my quick fix dinner choice of 2021 as well. And now, I’ve made a fancy, tangy, cheesy, veggie-stuffed quesadilla that’s on its own level of high-end hand-helds!

The first night I made these I really wanted to make something semi-Italian with cheese, pesto and vegetables. I had some basil, spinach, tomatoes, and tons of vegetables left in my fridge that inspired me to mix up my typical cheddar and chicken or mozzarella pepperoni quesadilla. I also knew that I wanted to incorporate my new love, goat cheese. Therefore this new, lovely combination became another standard recipe, not just the weeknights, but also on the weekends!

They’re so easy to make. Just use the broiler and watch closely. That’s why I’m calling this a “weeknight” meal. It’s fast and I assure you no one will be complaining about these!

This is also a great quesadilla to serve as an appetizer or as an accompaniment to your cheese board. Don’t mind my need to eat it as an entree, as I would also suggest, pair it with an incredible Sauvignon Blanc or Chardonnay.

Call me bougie, but I’d eat this dish as breakfast, lunch and/or dinner if and when I could. Why? It’s actually not that expensive and it has added fiber, fat and it’s full of cheese so you know your calcium game is on point. Not only that, it’s super affordable for something that sounds luxurious!

Try this quesadilla for yourself and if you’re anything like me, your love for quesadillas will become even stronger!

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Pesto & Goat Cheese Veggie Quesadilla

Print Recipe

One of your favorite Mexican snacks takes a grown-up twist. With cheese, basil pesto and tons of hearty vegetables, this flavor combination is outrageously delicious! It’s not your typical quesadilla but it’s so worth trying!

Prep Time:15 mins

Cook Time:20 mins

Ingredients

1 medium onion, red or yellow chopped
1 medium bell pepper, red diced
1 teaspoon salt divided
¼ teaspoon black pepper
½ cup cherry/grape tomatoes quartered
½ medium-large zucchini diced
6-8 medium-large baby bella mushrooms or 2 large portabella mushroom caps, chopped
2 cups baby spinach chopped
¼ cup basil pesto
1 teaspoon Italian herb seasoning
¼ teaspoon red pepper flakes
4 medium-large tortillas low carb/high fiber
1 cup low fat/fat free shredded mozzarella divided
1 cup crumbled goat cheese divided

Instructions

Chop and dice all vegetables as specified and set aside.
Spray a large frying pan with nonstick cooking spray. Heat to medium-high heat. When heated, add onions and peppers. Allow to cook for 3-4 minutes until translucent and develop color within the peppers and onions.
Salt the peppers and onions with 1/2 teaspoon of salt and pepper and stir. Add zucchini, tomatoes, mushrooms, pesto, seasoning and red pepper flakes. Cook for an additional 3-4 minutes on medium-high while constantly stirring and flipping.
Add in spinach and cook for another 1-2 minutes. Set aside and add last 1/2 teaspoon of salt.
On a roasting sheet or a baking sheet, lay out all tortillas (some may drape half on and half off the sheet). On half of each tortilla, add 2 tablespoons of shredded mozzarella.
On top of the mozzarella, divide out the sautéed vegetables evenly and spread across the mozzarella.
Sprinkle crumbled goat cheese on top of the vegetables and then sprinkle the remaining shredded mozzarella over all the goat cheese topped quesadillas.
Fold tortilla over and broil for 4-5 minutes, WATCHING CLOSELY. Remove from oven, flip and broil for an additional 4-5 minutes until the tortillas are evenly colored a golden brown. Remove from oven.
Let cool before cutting.

Notes

How long does it last and where?

I’m guilty for eating foods like quesadillas 2 or 3 days after they’re made. I also am aware that these should be eaten immediately. Try to only keep them in the fridge for less than one day. They tend to get soggy after a day or so.

Can you freeze it?

I don’t know with this one. I know you can freeze quesadillas but I just feel like these should be made to order…and that’s it.

Substitutions?

My mom specifically asked, “Can you sub feta for goat cheese?” and the answer is yes! Goat cheese has that odd tangy after taste and feta just has that tangy taste. Pick your poison. I hear there are a lot of goat cheese haters out there…

Substitute really any vegetables you prefer. I had artichokes, kale, multicolored peppers and various mushrooms in my fridge while I made this recipe. They all work! It’s another, pick-what-you-want recipe!

Other variations of pesto should work like sundried tomato pesto, cilantro pesto or any herb oil blend! If you really don’t have pesto on hand, throw in Italian herbs (dried or fresh) and some parmesan and you’re good to go!

Tips and tricks

I’m big on broiling this recipe! Toast it up in the oven and you’re done!

I have done this in the air fryer for the same time and about 380-400 degrees. The problem is you have to find a way to hold down the tops of the quesadilla as the air flaps the the loose ingredients. Foil weights help! Get crafty!

You could also pan sear these. But your flip game needs to be on point and timely. Which is why I stick with the simple broil method!

What to serve with it?

Dipping sauces!…IF needed! The two I would suggest would be my jalapeño ranch or marinara!

Other than that, a side salad is the best side to these! Not much else! They’re perfect on their own!!!