BEST QUESADILLAS EVER

   

    Mushroom & ZUCCHINI quesadillas with cilantro pesto 

ingredients

Cilantro Pesto
• 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
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 c. Monterrey Jack or Mexican Blend cheese
• salsa, sour cream, and lime wedges for serving

instructions

For Cilantro Pesto: 
1. Combine all ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.
For Mushroom & Zucchini Quesadillas: 
2. 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.
3. Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.
4. 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.  

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YBM

****This post was taken from ohmyveggies.com*** Not sponsored.