Gordon and Gary's Pesto Quesadillas

Submitted by Stephanie Y.

"I watched 2 interesting guys make this on Bobby Flay's Grill It! show today. The quesadillas seemed to impress Bobby so I'm sure they will impress me too,"

 

• Ready In: 52mins
• Ingredients: 12
• Yields: 4 appetizers

ingredients

• Pesto

• fresh basil leaf
• 1 garlic clove
• 1⁄4 cup roasted almonds
• 1⁄4 cup parmesan cheese, shredded
• olive oil
• salt & freshly ground black pepper

• Chicken

• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon ground cumin
• 1 teaspoon salt
• 1 boneless skinless chicken breast
• 2 flour tortillas

directions

1. First make the pesto: In a sturdy and large plastic cup put a large handful of fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Use an immersion blender to blend it all together, until smooth and bright green. Reserve.
2. For the chicken: Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Dust the chicken breasts with the spice mixture and rub inches Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breasts are, about 5 to 6 minutes per side. Remove from grill and let rest. Cut the chicken into 1/2-inch slices and set aside. Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. Lay the strips of chicken over the tortilla and sprinkle with Parmesan, cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.