Recipe 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.
Top Review by 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!
- 2 poblano chiles, roasted, peeled, seeded and diced
- 118.29 ml pumpkin seeds or 118.29 ml pine nuts, toasted
- 118.29 ml cilantro, with stems coarsely chopped (or use parsley if you prefer)
- 1-2 serrano peppers or 1-2 jalapeno chile, optionally blackened
- 14.79 ml olive oil
- 9.85 ml lime juice
- 2.46 ml salt
- 4 (40 inch) flour tortillas
- 473.18 ml cooked chicken, diced (about 2 large breasts)
- 236.59 ml monterey jack cheese, grated
- 59.14 ml parmesan cheese, grated
- 29.58 ml unsalted butter
Directions See How It's Made
- Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
- Add the oil in a steady stream with the machine running.
- Add the lime juice and salt, mixing well.
- Taste and adjust seasoning if necessary.
- Spread 1/4 cup of the pesto on each tortilla.
- Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
- Fold tortillas in half.
- Melt the butter in a large pan over medium heat.
- Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
- Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.