Mushroom and Zucchini Quesadillas with Cilantro Pesto
Cilantro pesto adds a fresh, spicy flavor to these easy veggie quesadillas.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6 quesadillas 1x
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
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.