Chicken Quesadillas With Poblano Pesto

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Poblano Pesto

• 2  poblano chiles, roasted, peeled, seeded and diced
• 1⁄2 cup  pumpkin seeds or 1⁄2 cup pine nuts, toasted
• 1⁄2 cup cilantro, with stems coarsely chopped (or use parsley if you prefer)
• 1 -2  serrano peppers or 1 -2  jalapeno chile, optionally blackened
• 1  tablespoon olive oil
• 2  teaspoons lime juice
• 1⁄2 teaspoon salt

• Quesadillas

• 4 (10 inch)  flour tortillas
• 2  cups  cooked chicken, diced (about 2 large breasts)
• 1  cup monterey jack cheese, grated
• 1⁄4 cup parmesan cheese, grated
• 2  tablespoons unsalted butter

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.