Jalapeno-Pumpkin Seed Quesadillas

Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Toast pumpkin seeds in a dry skillet over medium-high heat until they pop and jump.
  • In a food processor, finely mince jalapeno and garlic.
  • Add toasted pumpkin seeds, cilantro, parsley, salt and olive oil; blend until it reaches the consistency of paste.
  • Spread 1/4 of the paste on a tortilla.
  • Sprinkle with 1/4 of the cheese and 1/4 of the chicken, if using.
  • Cover with another tortilla.
  • Repeat, using remaining tortillas and fillings.
  • Spray a griddle or heavy skillet with cooking spray and place over medium-high heat.
  • Add a quesadilla.
  • When one side is toasted, about 2 minutes, spray top tortilla with cooking spray and turn.
  • Continue to cook until the second side is toasted and cheese melts.
  • Cut in half or quarters.
  • Serve with Roasted Red Pepper Cream.
  • Roasted Red Pepper Cream: Blend together in a food processor or blender 1 cup light and firm silken tofu, 1 roasted red bell pepper, 1 tablespoon lemon juice and 1/2 teaspoon salt (or to taste) and freshly ground black pepper.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes