Chicken Quesadillas With Poblano Pesto

Recipe by SusieQusie
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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