Mushroom & Zucchini Quesadillas with Cilantro Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 quesadillas

Serving Size: 1 quesadilla

Mushroom & Zucchini Quesadillas with Cilantro Pesto

Cilantro pesto adds a fresh, spicy flavor to these easy veggie quesadillas.

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

Source: http://ohmyveggies.com/recipe-mushroom-zucchini-quesadillas-with-cilantro-pesto/