Fried Egg Quesadilla

 

Chicken Lime Quesadilla with Cilantro Pesto

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.

Homemade Tortillas

Mix together:

2 cups flour
1 1/2 tsp baking powder
1 tsp salt (optional)

In a bowl or glass measuring cup microwave 3/4 cup water for 30 seconds. Add 2 tsp olive oil.

1 Tbsp at a time, add the water/oil to the flour mixture and mix with a fork. Once the water is mixed in, add another Tbsp...etc. Until you have added all the water.

Put dough on a lightly floured board and knead 4 minutes. Place back in bowl and cover with a moist towel for 20 minutes.

Divide the dough into 8 balls and cover with the damp cloth for another 10 minutes.

Roll each ball into a thin tortilla. Meanwhile preheat a cast iron pan on med-high heat.

Put a tortilla on the pan (no oil or anything). Squash any bubbles with a spatula and after 30 seconds, flip. After another 30 seconds, remove. Don't overcook.


Fill with beans, grilled peppers/onions, cheese, guacamole, etc!