• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Mushroom and Zucchini Quesadillas with Cilantro Pesto

    Published: Apr 29, 2019 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe



    How do you feel about cilantro? Because if you're a cilantro hater, you may want to avert your eyes. (Or maybe run in terror?) These Mushroom and Zucchini Quesadillas have a generous helping of cilantro pesto on them. So you've been warned, okay?

    Personally, I love cilantro. I never really got all passionate hatred directed towards this inoffensive little herb. I mean, I'm sure there are people who hate basil or oregano. But they don't make a thing out of it. And cilantro hating is most definitely a thing. There's even an I Hate Cilantro website.

    Cilantro Pesto & Quesadilla Assembly
    Well, apparently it's a matter of genetics. Cilantro haters taste soap when they eat cilantro. It's a genetic predisposition, something they're born with. There are other explanations too, though—some of the molecules that form the aroma of cilantro are also molecules found in both lye (soap!) and insects. Interestingly, crushing cilantro leaves converts these molecules into other substances which makes them inoffensive to cilantro haters. So cilantro pesto? Should be totally cool with both cilantro haters and cilantro lovers alike.

    Of course, if you hate cilantro with a passion, it might be too much to ask to even put you in the same room with fresh cilantro, let alone make it into a pesto. But this cilantro pesto is worth taking a chance on. Its bright, fresh (and spicy!) flavor takes an ordinary veggie quesadilla recipe and makes it something worth blogging about. In fact, I'm so in love with this pesto that it might be making some more appearances on Oh My Veggies very soon!

    Mushroom and Zucchini Quesadillas with Cilantro Pesto

    Mushroom and Zucchini Quesadillas with Cilantro Pesto

    Cilantro pesto adds a fresh, spicy flavor to these easy veggie quesadillas.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: American, Mexican
    Diet: Vegetarian
    Keyword: Mushroom and Zucchini Quesadillas with Cilantro Pesto, veggie quesadillas
    Servings: 6 quesadillas
    Calories: 296kcal
    Author: Oh My Veggies

    Ingredients

    Cilantro Pesto

    • 1 cup cilantro leaves packed
    • ¼ cup raw walnuts
    • zest from 1 lime
    • 2 tbsp olive oil
    • 1 large garlic clove
    • 1 jalapeño pepper seeds removed and halved
    • salt to taste

    Mushroom & Zucchini Quesadillas

    • ½ tbsp olive oil
    • 8 oz mushrooms sliced
    • 1 medium zucchini halved lengthwise and sliced
    • salt and pepper to taste
    • 6 medium flour tortillas
    • 1 batch cilantro pesto
    • 1 ½ cup shredded Monterrey Jack or Mexican Blend cheese
    • salsa sour cream, and lime wedges, for serving
    US Customary - Metric

    Instructions

    Cilantro Pesto

    • Combine all ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.

    Mushroom and Zucchini Quesadillas

    • Heat oil in a medium skillet at medium-high heat. Add zucchini and mushrooms and cook, stirring often, 5–6 minutes or until softened but not mushy. Add salt and pepper to taste.
    • Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.
    • Wipe out skillet. Heat on medium and cook quesadillas, two at a time, about 2–3 minutes on each side or until golden brown and slightly crispy. (If you prefer, you can use a grill instead.) Cut each quesadilla in half and serve with salsa, sour cream, and lime wedges.

    Nutrition

    Serving: 1quesadillaCalories: 296kcalCarbohydrates: 19gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 365mgPotassium: 317mgFiber: 2gSugar: 3gVitamin A: 492IUVitamin C: 10mgCalcium: 257mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Healthy Breakfast Banana Split
    The Best Basic Hummus »

    Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, cilantro, main dishes, mexican, mushrooms, zucchini

    Reader Interactions

    Comments

    1. Marcia says

      July 12, 2014 at 12:44 pm

      One aspect of cilantro-hating not mentioned yet has nothing to do with the taste but with the effects. Cilantro absolutely tears up my stomach and, unless the amount I've had is extremely minimal, that discomfort lasts for days. I read that about 1 in 10 people can't tolerate it, whether for the taste or other issues it causes. All this being said, I have to say I simply don't understand mushroom haters! And an aversion to avo? Oh, you poor thing! Those are two of my favorites! I guess the point is, when we entertain, we need to be mindful that not everyone loves what we love or can tolerate what we tolerate. P.S. Both Julia Child and Ina Garten are cilantro haters, so I'm in good company 🙂

      Reply
      • Kiersten Frase says

        July 14, 2014 at 4:34 pm

        That definitely does not sound pleasant! I'll never understand mushroom haters either - it seems like people who hate cilantro and people who hate mushrooms are the most passionate about their hatred, although since I started blogging, I've discovered that there are also lots of people who really, really hate bananas.

        Reply
    2. Molly says

      September 24, 2014 at 10:10 pm

      These were delicious!! Even my picky husband and toddler loved these!! I didn't tell my husband what was in them of course. 😉 I just sat it in front of him and he was so excited to see a quesadilla. Then he devoured it and asked for another one! Win!

      Reply
      • Kiersten Frase says

        September 30, 2014 at 4:19 pm

        Woo hoo! 😀 I'm so happy to hear they were a hit!

        Reply
    3. Nicki Escudero says

      April 28, 2015 at 4:59 pm

      Hi, Kiersten, this was a really wonderful recipe! Thanks so much for sharing -- mmm! Nicki

      Reply
    4. Estelle says

      May 10, 2015 at 1:43 am

      Delicious!! Making the pesto is so worth it, it brings the whole thing to a different level. Thank you!

      Reply
    5. Laura says

      May 12, 2015 at 8:08 pm

      I made a few changes to the cilantro pesto (I do PeaPod deliveries here because it's suuuuper hard to get to the store -- they were out of cilantro so I just made due with what I had on hand, and my garlic went bad overnight 🙁 weep weep) -- I added one serrano pepper (because I love love love heat) and used mint + basil leaves and used garlic salt instead of adding salt separately and the garlic clove and hoooly macaroni was it delicious! I used a spicy Monterrey jack cheese (surprise) but aside from that followed these instructions pretty well.

      In a nutshell, YUM! 🙂 I've been making tons of the recipes on this site lately and I have to say, so far this is one of my favorites (super easy to put together and with a little modification gave me a nice slow heat I was craving)

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:19 pm

        I'm glad you enjoyed it! How the heck does garlic go bad though--I don't think that's ever happened to me! 😉

        Reply
    « Older Comments

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata
    • Strawberry Kiss Cookies 
    • Easter Bunny Cupcakes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media