Chicken Quesadillas With Poblano Pesto |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Using left-over or deli rotisserie chicken, these quesadillas are a cut above the norm, perked up with the as-spicy-as-you-wish poblano pesto. Ingredients:
2 poblano chiles, roasted, peeled, seeded and diced |
1/2 cup pumpkin seeds or 1/2 cup pine nuts, toasted |
1/2 cup cilantro, with stems coarsely chopped (or use parsley if you prefer) |
1 -2 serrano peppers or 1 -2 jalapeno chile, optionally blackened |
1 tablespoon olive oil |
2 teaspoons lime juice |
1/2 teaspoon salt |
4 (10 inch) flour tortillas |
2 cups cooked chicken, diced (about 2 large breasts) |
1 cup monterey jack cheese, grated |
1/4 cup parmesan cheese, grated |
2 tablespoons unsalted butter |
Directions:
1. Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
2. Add the oil in a steady stream with the machine running.
3. Add the lime juice and salt, mixing well.
4. Taste and adjust seasoning if necessary.
5. Spread 1/4 cup of the pesto on each tortilla.
6. Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
7. Fold tortillas in half.
8. Melt the butter in a large pan over medium heat.
9. Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
10. Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.
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