Chicken Quesadillas With Poblano Pesto

• 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

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

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

Taken from www.food.com/recipe/chicken-quesadillas-with-poblano-pesto-241163 (may not work)