Chicken Quesadillas With Poblano Pesto Recipe

Name: Chicken Quesadillas With Poblano Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Chicken Quesadillas With Poblano Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Quesadillas With Poblano Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions