Pesto-Zucchini Quesadillas Recipe ๐ฅ๐ฎ
Overview:
- Preparation Time: 2 minutes
- Cooking Time: 5 minutes
- Total Time: 7 minutes
- Servings: 2
- Calories per serving: 157.7
- Rating: โญโญโญโญโญ (based on 20 reviews)
Description:
These quick ‘n easy quesadillas are perfect for the late-night snacker with discriminating tastes, or the bachelor/ette cooking for one. Though multiples are entirely possible – cooking them simultaneously will surely take balancing! When cut into smaller wedges, these are also ideal as appetizers and can be served between warm and room temperature. A plus to serve on St. Patty’s day, as all the ingredients are GREEN!
Recipe Category:
Lunch/Snacks
Keywords:
Vegetable, Tex Mex, Southwestern U.S., Mexican, Kid Friendly, St. Patrick’s Day, < 15 Mins, Beginner Cook, Stove Top, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Tortilla |
| 2 | Pesto sauce |
| 1/2 | Zucchini |
| 1/4 | Avocado |
| – | Monterey Jack pepper cheese |
| – | Sour cream |
| – | Salsa |
Instructions:
-
Prepare Zucchini:
- Cut zucchini into 1/2 cm wedges and sautรฉ until outsides begin to get slightly crispy.
-
Prep the Skillet:
- Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
-
Coat with Pesto:
- Coat the entire tortilla with a thin layer of pesto sauce.
-
Add Cheese:
- Sprinkle grated Monterey Jack pepper cheese over the pesto-covered tortilla.
-
Layer Zucchini:
- When the zucchini is done, spread the pieces over one half of the tortilla.
-
Add Avocado:
- Cut the avocado into slices and spread evenly over the zucchini.
-
Fold and Cook:
- Fold over the quesadilla, and turn the heat up to medium-high.
- Flip occasionally until the cheese is melted and the tortilla is golden brown.
-
Serve:
- Serve with light sour cream and salsa on the side.
Enjoy your delicious Pesto-Zucchini Quesadillas! ๐๐ฏ
