How to make it

  • This barely needs directions. Spread the ricotta and pesto on one tortilla, and top with the gruyere and the second tortilla.
  • Heat the oil in a medium, heavy bottom skillet, and lay the quesadilla carefully in the skillet, trying to keep the cheese inside. Cook it for about 2 minutes on one side, then flip it over and give it another 2 or 3 minutes on the other. Let it cool off for a minute or so before you cut it into 6 - 8 pieces, so the cheese doesn't all melt out and burn you. You can make a bunch of these as appetizers at a party, or one for a small dinner.

Reviews & Comments 3

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    " It was excellent "
    mjcmcook ate it and said...

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  • annieamie 10 years ago
    Great combination of pesto and cheese! I have never seen these blended together before! What a unique quesadilla recipe! I love it! Thanks for much for sharing!
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  • sunny 11 years ago
    I love Pesto and Gruyere - this should be great!
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