Cheese Quesadillas With Lime Pesto |
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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 8 |
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In 'The Six O'Clock Scramble' by Aviva Goldfarb Ingredients:
1 tablespoon olive oil |
1 cup finely diced yellow sweet onion |
2 tablespoons pesto sauce (bought or homemade) |
1 1/2 teaspoons fresh lime juice |
1 1/2 cups shredded monterey jack cheese |
2 cups cooked chicken (sliced or shredded, seasoned well) or 2 cups beef (sliced or shredded, seasoned well) |
8 soft-taco-sized flour tortillas (can use whole wheat) |
salsa, for serving |
Directions:
1. In a small skillet, heat the oil over med-high heat; add in onions and saute until they are lightly browned, about 10 minutes.
2. Meanwhile, in a bowl, mix together the pesto, lime juice, cheese, and meat.
3. When the onions are ready, add them to this mixture; taste and adjust with salt and pepper.
4. Heat a large skillet (or two, to work faster) over medium heat.
5. Add a tortilla to the pan; spread a scoop of the mixture on half of the tortilla, and fold the tortilla in half.
6. Repeat with a second tortilla, so two quesadillas are cooking at once.
7. When the bottoms of the tortillas are lightly browned, flip them and lightly brown the second sides, about 3 minutes per side.
8. When both sides are browned, remove the tortillas to a plate.
9. Repeat with remaining tortillas and pesto mixture.
10. Slice the cooked quesadillas with a sharp knife or pizza cutter and serve them with salsa.
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