Before having kids, I was always up for cooking an elaborate meal. Even after an 8 hour work day, I didn’t mind spending an hour or more on dinner and my husband and I didn’t mind eating late if we had to. Kids change everything, though, and these Veggie & Pepper Jack Quesadillas are one of those meals that manages to please picky palates and parents at the same time—and they’re done in under 30 minutes too!
Quesadillas are one of my go-to dinners because I know my 3-year-old will eat them. Normally not much of a vegetable eater, she somehow doesn’t mind them when they’re in quesadillas. (I’m guessing it’s all that cheese?) While I went with zucchini, bell peppers, and red onions, you can swap in your kids’ favorites–mushrooms, sliced snap peas and other spring vegetables, even shredded carrots will work!
What makes these Veggie & Pepper Jack Quesadillas next level is the addition of Cilantro-Lime Pesto. It’s a cinch to whip up and the tangy, herbaceous flavor it adds is so worth the extra 5 minutes or so of prep time. If you like things on the spicy side, add a small jalapeño to the pesto or a pinch or two of red pepper flakes.
Photos by Lindsey Johnson
Veggie & Pepper Jack Quesadillas with Cilantro-Lime Pesto
Ingredients
For the Cilantro-Lime Pesto:
- 1 cup cilantro leaves packed
- 1/4 cup raw almonds
- Zest from 1 lime
- 2 tablespoons olive oil
- 1 large garlic clove
- Salt to taste
For the quesadillas:
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 small zucchini sliced
- 1 red bell pepper diced
- Salt and pepper to taste
- 6 medium flour tortillas
- 1 1/2 cup shredded pepper jack cheese
- Salsa and sour cream for serving
Instructions
To make the pesto:
- Combine all of the ingredients in a food processor and process until almost smooth--a little texture is nice, but you want to make sure any large chunks of garlic or almonds are gone.
To make the quesadillas:
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and just beginning to brown, about 5 minutes, stirring occasionally. Add the zucchini and bell pepper; continue to cook until the vegetables are tender, but not mushy, about 3 minutes more. Season to taste with salt and pepper.
- Spread the pesto onto half of each tortilla. Divide the vegetables and cheese onto the pesto-side of the tortillas and fold them in half.
- Wipe out the skillet and return it to medium-high heat. Toast the quesadillas two at a time, about 2-3 minutes on each side or until golden brown and crisp. Cut each quesadilla into 2-3 wedges and serve with salsa and sour cream.
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