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Chicken Quesadillas With Poblano Pesto

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“Using left-over or deli rotisserie chicken, these quesadillas are a cut above the norm, perked up with the as-spicy-as-you-wish poblano pesto.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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