Pesto Zucchini Quesadillas
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!)!
Steps
Cut zucchini into 1 / 2 cm wedges and saut 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.
Ingredients
tortilla, pesto sauce, zucchini, avocado, monterey jack pepper cheese, sour cream, salsa