red pepper pesto quesadillas
  • (1 small) onion, chopped
  • (2 cloves) garlic, minced
  • (1 Tbsp.) olive oil
  • (2) roasted sweet red peppers, coarsely chopped
  • (2 Tbsp.) fresh basil, chopped
  • (1/4 tsp.) ground black pepper
  • (2 1/2 cups) packed fresh basil
  • (1/2 cup) packed fresh Italian parsley
  • (1/3 cup) defatted reduced-sodium chicken broth
  • (3 Tbsp.) grated Parmesan cheese
  • (5 tsp.) olive oil
  • (1 clove) garlic, chopped
  • (1/8 tsp.) crushed red-pepper flakes
  • Salt and ground black pepper
  • (12) flour tortillas (6 in. diameter)
  • (4 1/2 oz.) goat cheese



Red Pepper Pesto Quesadillas

Two crispy flour tortillas stuffed with a smooth red pepper paste, pesto and melted goat cheese.

Preparation Time

About 15 minutes

Cook Time

About 40 minutes


  1. 1Place a medium skillet over medium heat. Add oil. When hot, add onions and garlic. Cook 4 minutes, stirring
  2. 2Add to a food processor along with red peppers, basil and black pepper, process until smooth.
  3. 3Transfer to a bowl and rinse out the food processor. Add basil, parsley, broth, Parmesan, oil, garlic and red pepper flakes to food processor, process until smooth. Add salt and pepper as needed.
  4. 4Spray a large nonstick skillet with cooking spray and place over medium heat.
  5. 5Top 6 tortillas with goat cheese, red pepper sauce and pesto. Top each with another tortilla and cook 6-10 minutes, flipping once. Repeat with remaining quesadillas, spraying the skillet each time.

Nutritional Information

Serving Size: 1 quesadilla

Amount Per Serving:

  • Calories 366
  • Total Fat 18.3 g
  • Total Carbohydrate 38.7 g
  • Protein 12.2 g
  • Cholesterol — mg
  • Sodium 612 mg
  • Fiber 4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.