Chicken Quesadillas With Poblano Pesto

Total Time
20mins
Prep 15 mins
Cook 5 mins

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 Nutrition

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.
Most Helpful

3 5

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!

5 5

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