Everybody loved these quesadillas, and the kids said they tasted like "pizza sandwiches."
My daughter's friend (who's a picky eater and rarely eats what I cook) loved them.
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Spread about 1 Tablespoon of the pesto on one side of each tortilla.
On four tortillas, place the cheese: 2 slices mozzarella and 1 slice provolone for each. Tear the slices in half so you can spread the cheese evenly over tortilla.
Place the other 4 tortillas, pesto side down, on top of the cheese and press.
Heat a little olive oil in a nonstick pan over medium to medium high heat. Cook each quesadilla about 2-3 minutes per side, or until cheese is melted really well.
Cut each into quarters and serve with the marinara sauce for dipping.
* I used Pesto Rosso, which is made with basil, sundried tomatoes, and Grana Padano cheese, but regular pesto would also be great with this.