Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well. Over the pesto, add a light layer of cheese, 1/4 of the tomato, pepper and onion, followed by a few spinach leaves. Top with another layer of cheese. Fold the other half of the tortilla on top and place on a large nonstick frying pan. Heat for 2–3 minutes. Flip and heat for another 2–3 minutes until cheese has melted. A good indicator is a little filling running out the side.

Repeat with remaining ingredients.

Pro tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly. This will also prevent the filling from escaping!