Cut 1-1 1/2 lbs chicken breasts into strips and marinate in lots of lime juice, salt, and pepper.
Meanwhile, make your pesto. Wash, dry, and destem (you don't need to separate the leaves, just get rid of the really stemmy parts) a bunch of cilantro. Cuisinart with some pine nuts, parmesan, 1 clove of garlic. As it blends, pour in olive oil until you have a thick paste.
On a baking sheet, prepare your quesadillas: spread the pesto on half of the tortilla, lay your chicken on the other half and grate a generous amount of monterrey jack cheese. Fold over. Repeat for each tortilla (this recipe makes 4-6.
This is great served with a black bean salad.
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