Goat Cheese Pesto Quesadilla Recipe

Combine soft cheeses and pesto

In a medium bowl, use a fork to blend the room-temperature goat cheese with 1/2 cup prepared basil pesto and 1 teaspoon lemon juice until smooth and homogenous. Season with 1/4 teaspoon black pepper. This creates a spreadable, tangy filling.

Prep remaining filling ingredients

Stir the shredded mozzarella (1 cup) into the goat cheese–pesto mixture gently to keep some stringy texture. Fold in the drained, julienned sun-dried tomatoes (1/4 cup) and the packed baby spinach (1 cup). The spinach will be slightly bulky but will wilt when heated. Taste and adjust salt/pepper if needed (remember sun-dried tomatoes are salty).

Heat skillet

Preheat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon butter or 1 teaspoon olive oil to the pan for the first quesadilla; you will add more as you cook each one. The moderate temperature ensures the tortilla crisps without burning and gives the cheese time to melt.

Assemble quesadillas

Lay one large flour tortilla flat on a plate or work surface. Spread about 1/3 cup of the goat cheese–pesto–cheese mixture evenly over half of the tortilla, leaving a 1/2-inch border. Fold the other half of the tortilla over the filling to create a half-moon. Repeat to assemble the remaining tortillas (you should make 4 quesadillas).

Cook first side

Place the first assembled quesadilla in the preheated skillet. Cook for 2.5–3 minutes on the first side, pressing gently with a spatula to ensure good contact with the pan. Watch for a golden-brown, crisp surface and bubbling cheese at the edge.

Flip and finish cooking

Carefully flip the quesadilla and add another 1/2 tablespoon butter or drizzle of oil around the edge if the pan looks dry. Cook the second side 2–3 minutes until golden brown and the filling is fully warmed and melted. If mozzarella has not melted after 3 minutes, reduce heat slightly and cover the pan with a lid for 30–60 seconds to trap heat and finish melting.

Cook remaining quesadillas

Transfer the cooked quesadilla to a cutting board and keep warm loosely tented with foil. Repeat the heat, assemble, and cook process for the remaining quesadillas, adding the remaining butter or oil as needed so each tortilla crisps evenly.

Slice and season

Using a sharp knife or pizza cutter, cut each quesadilla into 3 or 4 wedges. Sprinkle lightly with 1/2 teaspoon coarse sea salt (or flaky salt) and, if desired, a pinch of red pepper flakes for brightness.

Serve the wedges warm with extra pesto (about 1/4 cup) for dipping and scatter microgreens or small basil leaves over the top for freshness. Offer additional red pepper flakes at the table for spice. These are best served immediately while crisp and melty.