This is a quick and easy mid-week dinner recipe Farm Chef Alison learned from two of her dear friends. It’s the perfect late spring meal, when the arugula is abundant and tender and you’re trying to clear your freezer out of last year’s preserves (like pesto). For this recipe any kind of pesto will work. To make this a wheat/gluten free meal you can use brown rice tortillas in place of flour ones. Looking for a little more protein? Try topping your quesadilla with a fried egg.
- 1 tsp olive oil
- 4 12" white or wheat flour tortillas (brown rice for gluten free)
- 1/2 cup pesto
- 12 oz arugula washed & spun dry
- 1 cup local cheese shredded (goat gouda is great here!)
- 1/2 cup Kalamata olives sliced (optional)
- to taste salt
- 4 eggs (optional)
Warm the tortillas on both sides in a cast iron pan or sauté pan with just enough oil to keep them from sticking. Spread the pesto over the tortilla, leaving about an inch border on all sides. Sprinkle the shredded cheese and olives (if using) over the pesto. If your pesto is unsalted, add a sprinkle of salt here as well. Pile the tortilla with arugula and then cover the pan so that it wilts. When manageable, uncover and use a spatula to fold the tortilla in half. Remove to a plate, wipe the pan clean, and repeat with your other tortillas. If you’re adding an egg, fry it in a separate pan and then add to the quesadilla on top of the wilted arugula before you’ve folded it over.