Prep Time: 5 min | Total Time: 15 min | Serves: 2
- 4 flour tortillas
- 1 c. shredded mozzarella
- ½ c. Jeff’s Garden Roasted Bell Pepper Strips, drained and patted dry
- 4 Tbsp. Jeff’s Garden Organic Sliced Greek Kalamata Olives, drained
- 1 Tbsp. extra virgin olive oil
Optional dipping sauce: combine equal parts Greek yogurt and store-bought pesto.
Brush one side of the tortilla with olive oil. On the other side of 2 of the tortillas, place half the cheese, peppers, and olives. Top it with the other tortilla, olive oil side on the outside. Cook each quesadilla on medium-high heat for about 3 minutes or until golden brown in color and cheese is melted. Serve hot with optional pesto sauce on the side.