Chicken Quesadillas With Poblano Pesto - cooking recipe

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

Preparation

Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until pureed.
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.
Saute 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.