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

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!

Sandi (From CA) August 11, 2012

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

adopt a greyhound April 29, 2011