Mushroom & ZUCCHINI quesadillas with cilantro pesto
ingredients
- 1 c. cilantro leaves, packed
- 1/4 c. walnuts
- zest from 1 lime
- 2 tbsp. olive oil
- 1 large garlic clove
- 1 jalapeno, seeds removed and halved
- salt to taste
- 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 c. Monterrey Jack or Mexican Blend cheese
- salsa, sour cream, and lime wedges for serving
Cilantro Pesto
Mushroom & Zucchini Quesadillas
instructions
- Combine all ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.
- 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.
For Cilantro Pesto:
For Mushroom & Zucchini Quesadillas:
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