Because I had some leftovers the last time, I thought of re-purposing the sauce into a spread.
Pesto Avocado Quesadilla
Yield: 2 servings
Prep time: 2 minutes
Cook time: 5 minutes
pesto avocado sauce, recipe here
2 large flour tortillas
4 ounces swiss cheese, shredded
1. Take one flour tortilla. Spread about 1/4 cup of the pesto avocado sauce evenly then sprinkle 2 ounces of cheese on top. Fold the tortilla in half, sandwiching the filling. Repeat the same steps for the remaining tortilla.
2. Heat a grill pan on medium heat. Lightly brush with oil, just enough to coat the pan. If your pan is large enough, lay both quesadillas on the pan. Otherwise, do them one at a time. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side. When the cheese has completely melted and the underside is golden, the quesadilla is ready.
3. Slide the quesadilla to a cutting board and slice into wedges. Serve immediately.
Recipe by JG