Mushroom and Zucchini Quesadillas with Cilantro Pesto
Ingredients
Cilantro Pesto
-
1
cup
cilantro leaves packed
-
¼
cup
raw walnuts
-
zest from 1
lime
-
2
tbsp
olive oil
-
1
large clove
garlic
-
1
jalapeño pepper, seeds removed and halved
-
to taste
salt
Mushroom & Zucchini Quesadillas
-
½
tbsp
olive oil
-
8
oz
mushrooms, sliced
-
1
medium
zucchini, halved lengthwise and sliced
-
to taste
salt
-
to taste
pepper
-
6
medium
flour tortillas
-
1 ½
cup
shredded Monterrey Jack or Mexican Blend cheeses
-
salsa, for serving
-
sour cream, for serving
-
lime wedges, for serving
Instructions
- Prepare the cilantro pesto by combining all pesto ingredients in a food processor and blend until smooth.
- In a skillet, heat olive oil and sauté zucchini and mushrooms until softened.
- Season the vegetables with salt and pepper.
- Spread pesto on half of each tortilla, then add the sautéed vegetables and cheese on top.
- Fold the tortillas in half and cook in the skillet until golden brown and crispy on both sides.
- Cut the quesadillas in half and serve with salsa, sour cream, and lime wedges.
Nutrition Facts (estimated)
Servings
6 quesadillas
Calories
296
Total fat
20g
Total carbohydrates
19g
Total protein
12g
Sodium
365mg
Cholesterol
25mg
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