Zucchini Mushroom And Pesto Quesadillas Recipes

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PESTO-ZUCCHINI QUESADILLAS



Pesto-Zucchini Quesadillas image

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!)

Provided by maesyn

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

1 tortilla
2 tablespoons pesto sauce (store bought)
1/2 zucchini
1/4 avocado
grated monterey jack pepper cheese
sour cream
salsa

Steps:

  • Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
  • Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
  • Coat the entire tortilla with a thin coat of pesto.
  • Sprinkle with grated cheese.
  • When zucchini is done, spread pieces over one half of the tortilla.
  • Cut avocado into slices and spread evenly over zucchini.
  • Fold over quesadilla, and turn heat up to medium-high.
  • Flip occasionally until cheese is melted.
  • Serve with light sour cream and salsa.

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

ZUCCHINI QUESADILLAS



Zucchini Quesadillas image

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
  • Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
  • Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
  • Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

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