Food Galley Gab

Green Goddess Cheesy Quesadilla

I have been on a quesadilla kick lately.  Honestly, they’re amazing no matter what you do to them.  Years ago when I lived in Oregon my roommate got a quesadilla maker.  Now, I’ve always been partial to a quesadilla cooked in a pan, as my father had always made them for me this way, however, for this month long quesadilla binge that occurred post purchase of the quesadilla maker many moons ago, I was in love.  We’re talkin’ breakfast, lunch, and dinner quesadillas.  We couldn’t be stopped. Everything from eggs, tofu, every cheese in the rainbow, veggies, veggie meat and more had a place in a quesadilla at one time or another. Needless to say, I went on a quesadilla hiatus after this.  Ahhh… old OR and quesadilla memories.  Makes me smile! I’ve been creating all kinds of craziness lately in a tortilla or two.  The Green Goddess Cheesy Quesadilla reminds me of the old farmhouse Oregon days. Yes, we lived on a 30 acre farm.  It was awesome!  I miss my gigantic gardens more than words can say.  I loaded it with mozzarella cheese (it oozes as you slice it open…yum…), basil, tomato, spinach, and then topped it with smashed avocado & salt, and a pesto rosso (sun-dried tomato pesto).  It was beyond fabulous, deliciousness to the extreme! Hence why I’ve given it “Goddess” status. Just to top it all off, it took ten minutes.  Easy, quick, amazing. Crack open a nice Peroni and mangia! 

Green Goddess Cheesy QuesadillaGreen Goddess Cheesy QuesadillaGreen Goddess Cheesy Quesadilla

Green Goddess Cheesy Quesadilla
Yields 1
Green Goddess Cheesy Quesadilla is loaded with mozzarella, basil, tomato, and spinach. Topped with avocado smash & pesto rosso. An Italian twist on a classic quesadilla.
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Total Time
10 min
Total Time
10 min
  1. 1 whole wheat tortilla
  2. Approximately 2-3 cups shredded mozzarella
  3. Large handful spinach
  4. Small handful basil - chopped
  5. 1 small ripe tomato -sliced thin
  6. 1/4-1/2 ripe avocado
  7. 2 heaping Tbl pesto rosso
  8. Salt & pepper to taste
  9. Dried oregano to taste (optional)
  10. Olive oil for pan
  1. Oil & heat pan
  2. Add spinach, salt & pepper, and oregano - cook for about 1 minute. Remove from heat
  3. Place tortilla on pan. Add cheese, then basil, spinach, and tomato. Fold tortilla in half
  4. Heat each side until golden brown and cheese is fully melted
  5. Let cool for a minute or two and slice in half
  6. Top each half with smashed avocado and salt followed by your pesto rosso
Serve with
  1. A cold Peroni or beer of your liking
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