Thai Vegetable Quesadillas with Cilantro Pesto

Recipe for weeknight sweet & salty thai vegetable quesadillas! Packed with red pepper, zucchini, cabbage & pineapple! Serve with a homemade cilantro pesto!

Meet our new favorite quesadilla. Packed with fresh veggies and pineapple, these thai quesadillas make an awesome weeknight meal. Especially when served with homemade pesto! Yes yes.

Several sliced Thai Vegetable Quesadillas stacked on parchment paper.

So let me tell you the story of the first time I made these quesadillas.

The husband was out of town for work and he called while I was happily sitting on the couch shoveling these into my face, thinking damn, I’m good.

I was a little excited about how they turned out and proceeded to talk for over 10 minutes about how awesome they were. My ability to talk about food is slightly ridiculous.

Anyway, I finally shut up and asked what he had for dinner that night (again with the food talk).

To which he responded that he had gotten a horrible horrible burger from a fast food chain because there were no other options. And then thanked me for talking all about my delicious dinner that he couldn’t partake in. Whoops.

I made up for this by making them at least three times since.

An open tortilla with Thai Quesadilla filling spread on half.

How To Make Thai Vegetable Quesadillas

So let’s get down to what’s actually in these babies.

The filling itself is fairly simple. We’ll saute up a ton of veggies – like red onion, red pepper, zucchini and napa cabbage, along with garlic, fresh ginger and a pinch of red pepper.

Some fresh diced pineapple is added to the mix, for that pop of sweetness. Because sweet and salty is my jam.

A touch of mozzarella is used just to sort of bind it all together, resulting in crispy and also sort of juicy quesadilla goodness. Is juicy a weird way to describe quesadillas?

We’ll serve them up with a quick and easy cilantro pesto, because I really really like to dip my quesadillas in something. Makes me happy.

You can definitely play with the ratio of spinach to cilantro in the pesto. As written it’s just a nice hint of the cilantro since I didn’t want it to be super overpowering.

You may get more quesadillas if you stuff yours less than I do. But I like mine full. I don’t do whimpy quesadillas. No sir.

Sliced Thai Quesadillas on a white plate and parchment paper.

Additional Quesadilla Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Thai Vegetable Quesadillas with Cilantro Pesto

Thai Vegetable Quesadillas with Cilantro Pesto

Yield: 6 quesadillas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe for weeknight sweet & salty thai vegetable quesadillas. Packed with red pepper, zucchini, cabbage & pineapple! Serve with a homemade cilantro pesto!

Ingredients

For the pesto:

  • 2 cups lightly packed baby spinach leaves
  • ½ cup lightly packed fresh cilantro (mostly leaves)
  • ⅓ cup raw walnut halves
  • 1 clove garlic, minced
  • ¼ teaspoon salt (or to taste)
  • ⅓ cup olive oil

For the quesadillas:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, chopped
  • ½ teaspoon salt
  • pinch of red pepper flakes (or more to taste)
  • 3 cups sliced napa cabbage
  • ½ cup diced fresh pineapple
  • 6 large whole wheat flour tortillas
  • about 1 ½ cups freshly shredded mozzarella cheese

Instructions

To make the pesto:

  1. Add the spinach, cilantro, walnuts, garlic and salt to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil. Process until smooth, scraping down the bowl as needed. Set aside.

To make the quesadillas:

  1. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and ginger and cook for about 30 seconds, until fragrant. Add in the pepper, zucchini, salt and red pepper flakes. Cook for about 5 minutes, until crisp tender. Add in the sliced cabbage and cook until the cabbage just starts to wilt down, about 1 minute or less. Turn off the heat and stir in the pineapple.
  2. Place a tortilla on a work surface. Spoon some of the veggie mixture on half of the tortilla, leaving a small border around the edge. Top with some of the mozzarella. Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with the remaining tortillas.
  3. Set a nonstick skillet over medium heat. When hot, place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and crispy and the cheese is melted. Repeat this process with the remaining quesadillas.
  4. Cut into triangles and serve with the pesto on the side for dipping (or even drizzled over the top!).
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 443 Total Fat: 28g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 14mg Sodium: 663mg Carbohydrates: 38g Fiber: 3g Sugar: 4g Protein: 12g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.