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.



Cilantro Pesto

  • 1 cup cilantro leaves, packed
  • 1/4 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

  • 1/2 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 1/2 cup shredded Monterrey Jack or Mexican Blend cheese
  • salsa, sour cream, and lime wedges, for serving


Cilantro Pesto

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

Mushroom and Zucchini Quesadillas

  1. 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.
  2. Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.
  3. 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.