Topless Crispy Quesadilla with Cilantro Pesto and Mango Mojo on a Bed of Greens |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 bunch fresh cilantro leaves |
2 teaspoons minced garlic |
1/4 teaspoon crushed red pepper |
1 teaspoon ground coriander |
1/2 cup olive oil |
salt and pepper |
1/4 cup freshly squeezed lime juice |
1 teaspoon cilantro pesto |
1/2 cup olive oil |
salt and pepper |
1 ripe mango, peeled and sliced |
1 jalapeno, seeded and minced |
1 tablespoon honey |
pinch salt |
4 small flour tortillas |
1 (12-ounce) package queso anejo |
1 head boston lettuce, washed and roughly torn |
1 head red leaf lettuce, washed and roughly torn |
Directions:
1. Pesto:
2. Roughly chop the cilantro, making sure not to get too much of the stem. Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander. With the processor running, add the oil in a slow stream. Let the processor run for about 30 seconds. Add salt and pepper, to taste, and pulse to combine. Set aside.
3. Vinaigrette:
4. Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
5. Mojo:
6. Place all the ingredients into the cleaned bowl of the processor and run until smooth. Set aside.
7. Assembly:
8. Preheat the oven to 350 degrees F.
9. Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla. Shred a generous amount of the queso onto each tortilla. Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot). Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute. Transfer to a baking sheet. Repeat with the other 3 tortillas. Place the baking sheet in the oven for 3 to 5 minutes.
10. As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish). Mound the salad onto 4 plates. Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces. Surround the salad with the 4 slices and drizzle with the Mango Mojo. Serve immediately.
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