Chicken Quesadillas With Poblano Pesto

Submitted by SusieQusie

"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."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• Poblano Pesto

• 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

• Quesadillas

• 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.

Reviews

[Sandi From CA]

The pesto was a nice change from the usual basil pesto, but we found the quesadillas slightly dry and....missing something? Maybe I should have used more pesto. I did have mine with sour cream and salsa and that improved it some. Thanks for sharing, SusieQusie!

 

[adopt a greyhound]

Great quesadillas. Loved the poblano pesto. Have leftovers so will make again soon.