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1
Roughly chop the cilantro, making sure not to get too much of the stem.
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2
Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander.
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3
With the processor running, add the oil in a slow stream.
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4
Let the processor run for about 30 seconds.
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5
Add salt and pepper, to taste, and pulse to combine.
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6
Set aside.
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7
Vinaigrette:
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8
Pour the lime juice into the cleaned bowl of the processor.
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9
Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream.
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10
Process until the vinaigrette emulsifies.
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11
Add salt and pepper, to taste, and pulse.
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12
Set aside.
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13
Mojo:
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14
Place all the ingredients into the cleaned bowl of the processor and run until smooth.
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15
Set aside.
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16
Assembly:
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17
Preheat the oven to 350 degrees F.
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18
Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla.
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19
Shred a generous amount of the queso onto each tortilla.
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20
Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot).
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21
Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute.
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22
Transfer to a baking sheet.
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23
Repeat with the other 3 tortillas.
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24
Place the baking sheet in the oven for 3 to 5 minutes.
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25
As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish).
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26
Mound the salad onto 4 plates.
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27
Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces.
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28
Surround the salad with the 4 slices and drizzle with the Mango Mojo.
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29
Serve immediately.
