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.
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 & 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
- 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.
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 🙂
Kiersten Frase says
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.
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!
Kiersten Frase says
Woo hoo! 😀 I'm so happy to hear they were a hit!
Nicki Escudero says
Hi, Kiersten, this was a really wonderful recipe! Thanks so much for sharing -- mmm! Nicki
Delicious!! Making the pesto is so worth it, it brings the whole thing to a different level. Thank you!
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)
Kiersten Frase says
I'm glad you enjoyed it! How the heck does garlic go bad though--I don't think that's ever happened to me! 😉