Pesto Quesadillas - cooking recipe

Ingredients

8 (8 inch) whole-wheat tortillas
2 cups corn kernels
1 tomatoes, chopped
2 cups fresh spinach leaves
2 cups mozzarella cheese, shredded
pesto sauce (enough for 2 tsp. per quesadilla)

Preparation

Spread 2 teaspoons pesto on half of each tortilla.
On the other half sprinkle with mozzarella cheese.
Add 1/4 cup of corn, spinach, and tomatoes. Top with more cheese.
Fold and cook over medium-high heat for a couple minutes on each side, until the cheese is melted.
Enjoy!