Sunday, February 23, 2014



    Mushroom & ZUCCHINI quesadillas with cilantro pesto 

    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
    For Cilantro Pesto: 
  1. Combine all ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.
  2. For Mushroom & Zucchini Quesadillas: 
  3. 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.
  4. Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.
  5. 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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