Appetizers : Quesadillas, pizzas, & hot canapés Last Updated: Apr 26th, 2009 - 08:44:27 Spinach Pesto Quesadillas By Sandra Woodruff  Printer friendly page Yield: 24 wedges 4 whole-wheat flour tortillas (8 to 10-inch rounds) 1 cup shredded reduced-fat mozzarella cheese olive oil cooking spray PESTO 3/4 cup packed fresh spinach 1/4 cup packed fresh basil 3 tablespoons grated Parmesan cheese 3 tablespoons pine nuts or chopped walnuts 1 tablespoon extra virgin olive oil 1 1/2 teaspoons crushed garlic 1. Preheat the oven to 425 degrees F. 2. Place all of the pesto ingredients in a mini food processor and process, pulsing the food processor for several seconds at a time, until the mixture is finely ground. Set aside. 3. Lay a tortilla on a flat surface, and spread a quarter of the pesto over the entire surface of the tortilla. Sprinkle a quarter of the mozzarella cheese over the bottom half only of the tortilla. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas. 4. Coat a large baking sheet with cooking spray and lay the folded tortillas in a single layer on the sheet. Spray the tops lightly with the cooking spray. Bake for 5 minutes. Turn the quesadillas over, and bake for 4 minutes more, or until lightly browned and the cheese is melted. Place each quesadilla on a cutting board and cut into 6 wedges. Serve hot. Nutritional Facts (per 2 wedges) Calories: 106    Carbohydrates: 10 g    Fiber: 1.2 g Cholesterol: 6 mg     Fat: 5.4 g     Sat. Fat: 1.8 g Protein: 5.4 g    Sodium: 208 mg    Calcium: 102 mg GI rating: moderate Diabetic exchanges: 1/2 starch, 1/2 medium-fat meat, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page