Veggie & Pepper Jack Quesadillas with Cilantro-Lime Pesto
A kid-friendly dinner that adults will love too - and it's done in under 30 minutes!
Servings: 6 quesadillas
Calories: 353kcal
Ingredients
For the Cilantro-Lime Pesto:
- 1 cup cilantro leaves packed
- ¼ 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 ½ 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.
Notes
These quesadillas can be made in the oven too. Preheat the oven to 425ºF; after assembling the quesadillas, line them on a sheet pan that's been sprayed with oil or cooking spray. Spray the tops of the quesadillas then bake for about 10 minutes, or until crispy, flipping the quesadillas halfway through cooking time.
Nutrition
Serving: 1quesadilla | Calories: 353kcal | Carbohydrates: 25.2g | Protein: 19.6g | Fat: 23.8g | Saturated Fat: 2.4g | Fiber: 3g | Sugar: 3g