Mediterranean Quesadilla with Walnut Arugula Pesto

About two weeks ago my writing coach sent me a link to a Whole Foods cooking contest. It's never occurred to me to enter a recipe into a contest, especially one hosted by a company with a cult-like culinary following. But this one was easy; the only requirements were that all entries be original recipes and that they incorporate Parmigiano Reggiano. 

So I embraced it as my next creative challenge and developed the following meal that my husband and I delighted in for dinner that same night. I don’t expect to win (especially with almost 1,000 entries) but it’s an example of how to throw together a few flavors you love to combine something new. Quesadillas are one of my favorite week-night meals; next time you’re pressed for time, throw a few ingredients in a tortilla and see what you come up with.

4 7-inch whole wheat tortillas
2 roma tomatoes, thinly sliced
1 small red bell pepper, julienned
1 C chopped artichoke hearts
2 T chopped kalamata olives
½ C freshly grated provolone
3 small or 2 large cloves garlic
¾ C walnuts
2/3 C plus 3 T freshly grated parmigiano reggiano
4 C packed arugula
1 ½ T plus 2 T olive oil
½ t fresh squeezed lemon juice
Salt and pepper

In a small food processor, pulse the garlic, walnuts and 2/3 C parmigiano reggiano until combined. Add the arugula and pulse on low while slowly adding 1 ½ T olive oil; stop once a creamy mixture forms.

Heat a skillet over medium low heat. Spread the pesto evenly over two tortillas. Layer each with tomatoes, bell pepper, artichoke hearts, kalamata olives and provolone cheese. Top each with another tortilla. Add a small amount of olive oil to skillet (whole wheat tortillas won’t get as crisp without oil) and cook the quesadillas for three to five minutes on each side, or until melted and warm inside and crisp outside.

While the quesadillas are cooking, whisk together 2 T olive oil, lemon juice, ½ t salt and ¼ t pepper. Toss with the remaining 3 C of arugula and sprinkle with remaining parmigiano reggiano.

Cut the cooked quesadillas into fourths and serve with salad.