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“This recipe seems to appeal to everyone. Salsa or Picante sauce adds lots of flavor. Great for dinner or lunch.”
2hrs 20mins

Ingredients Nutrition


  1. Quesadillas:
  2. Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken frommarinade, discard marinade.
  3. Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. Cut chicken into thin strips.
  4. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
  5. Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned. Cut each quesadilla into quarters.Serve with desired toppings.
  6. Cilantro-Pecan Pesto:
  7. Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth. Cover and chill upto 5 days or freeze up to 1 month. 3/4 cup.

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