Chicken Quesadillas With Poblano Pesto

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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.

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Steps

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

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Add the oil in a steady stream with the machine running.

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Add the lime juice and salt , mixing well.

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Taste and adjust seasoning if necessary.

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Spread 1 / 4 cup of the pesto on each tortilla.

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Distribute 1 / 2 cup chicken on each tortilla and sprinkle with monterrey jack and parmesan cheese.

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Fold tortillas in half.

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Melt the butter in a large pan over medium heat.

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Saut quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.

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Let cool for 1 minute and cut each quesadilla into thirds.

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Serve with any remaining pesto or salsa of your choice.

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Ingredients

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poblano chiles, pumpkin seeds, cilantro, serrano peppers, olive oil, lime juice, salt, flour tortillas, cooked chicken, monterey jack cheese, parmesan cheese, unsalted butter