Oh My Veggies · by Nicole★ 5.0 (1)
Mushroom and Zucchini Quesadillas with Cilantro Pesto
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 29%
CARBS 35G27% OF CAL
2G FIBER30G OTHER2G TOTAL SUGAR
FAT 39G70% OF CAL
11G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled flour tortillas stuffed with sautéed mushrooms, zucchini, cheese, and cilantro pesto. A vegetarian main with fresh, herby flavors and melted cheese.
mainmexicanbeans⚙️ food processor🍳 skillet♨️ grillvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cilantro leaves (packed)
- 1/4 cup raw walnuts
- zest from 1 lime
- 2 tbsp olive oil
- 1 large garlic clove
- 1 jalapeño pepper (seeds removed and halved)
- salt (to taste)
- 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 cup shredded Monterrey Jack or Mexican Blend cheese
- salsa (sour cream, and lime wedges, for serving)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 29%
CARBS 35G27% OF CAL
2G FIBER30G OTHER2G TOTAL SUGAR
FAT 39G70% OF CAL
11G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1197mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 360mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.