Thursday, January 8, 2015

Spinach Fontina Quesadilla with Basil Pesto


2 c. spinach chopped
1 c. Fontina cheese, shredded
2 flour tortillas (I used La Banderita, Fat Free)
2 Tbs. Cucina & Amore Pesto, Alla Genovese, Basil ( from William Sonoma)

Heat a large skillet to medium heat. Lay both tortilla's out on a flat surface. Spread 1 Tbs. of pesto on each tortilla. In a microwavable container with the shopped spinach, flick a few drops of water onto the inside of the lid. Microwave for 35-45 seconds until the spinach is wilted. Sprinkle the spinach on top of the pesto, and then top each with the shredded Fontina. Fold over to make 2 half circles. Place in the preheated pan and cook for about 2 minutes on each side, or until each side is golden brown and the cheese is fully melted in the center. Let cool for a few minutes before slicing so that the cheese doesn't ooze out.

(This makes 2 servings, 11 WW points per serving.)

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