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The Garden Grazerfrom The Garden Grazer

Spinach + Tomato Quesadilla with Pesto

Spinach, Tomato, and Pesto Quesadilla

Cookie and Katefrom Cookie and Kate

Crispy Mushroom, Spinach and Avocado Quesadillas

Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.

The Pioneer Womanfrom The Pioneer Woman

Spinach Artichoke Pasta

Spinach Artichoke Pasta.

My Baking Addictionfrom My Baking Addiction

Apple Pie Bread

Apple Pie Bread... Yum! With a hint of cranberry added to the cake and apple pie spice added to the drizzle, this sweet bread is delectable!

Oh My Veggiesfrom Oh My Veggies

Mushroom & Zucchini Quesadillas with Cilantro Pesto

Mushroom & zucchini quesadilla recipe with cilantro pesto--mostly I gotta try that cilantro pesto, because I love cilantro :D

The Girl Who Ate Everythingfrom The Girl Who Ate Everything

Pizza Quesadillas

Cheesy Pizza Quesadillas

Well Plated by Erinfrom Well Plated by Erin

Mushroom and Sundried Tomato Quesadillas

#Mushroom And #Sundried #Tomato #Quesadillas 15 Fantastic 15-Minute #Dinner #Ideas | All Yummy #Recipes

Mel's Kitchen Cafefrom Mel's Kitchen Cafe

Cheesy Chicken Quesadilla Pie

CHEESY CHICKEN QUESADILLA PIE 3 (10-inch) flour tortillas, white or wheat Vegetable or canola oil cooking spray 3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method) 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/2 cup minced fresh cilantro Salt and pepper 2 large eggs 1 cup milk 1 cup all-purpose flour 1 teaspoon baking powder

Tastes Better From Scratchfrom Tastes Better From Scratch

Tomato Pie

Ok. Tried again and did not like it. Would not make again. Tried and need to try again with some changes. 1. Bake the pie crust for 10-15 minutes first 2. Really make sure that there is no juice left in the tomatoes! Will update after. The Best Tomato Pie recipe on -A savory pie with layers of fresh tomato, fresh basil and topped with a cheesy spread!

The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. Make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up.

Closet Cookingfrom Closet Cooking

Spicy Peanut Chicken Quesadillas

Spicy Peanut Chicken Quesadillas Recipe Main Dishes, Lunch and Snacks with tortillas, jack, cheddar cheese, chicken, peanut sauce, green onions, cilantro

Martha Stewartfrom Martha Stewart

Black Bean and Goat Cheese Quesadillas

Black Bean and Goat Cheese Quesadillas - Martha Stewart Recipes black beans goat cheese tomato corn scaliions oregano tortillas

SheKnowsfrom SheKnows

Flip out!

Avocado, black bean and roasted corn whole wheat quesadilla