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Cilantro Pesto Quesadilla

Chef Michael's Kitchen • Food • Recipes

Yield: 4 servings

Ingredients

  • For the Pesto:           
    • 1 bunch of fresh cilantro
    • ½ cup of pine nuts
    • 1 cup of dried tomatoes
    • ½ cup of olive oil
    • 1 teaspoon of chili powder
    • 1 teaspoon of cumin powder
  • For the Quesadillas:
    • 8- 10 inch flour tortillas
    • 2 cups of shredded jack cheese or taco cheese blend

Method

  1. Preheat your oven to 400°F and turn on your convection fan if you have one. Prepare a baking tray by lining with parchment or spraying with non-stick coating.
  2. For the Pesto:
    1. Pulse all the ingredients in your food processor or blender until they combine smoothly.
  3. For the Quesadillas:
    1. On the baking tray top one tortilla with a heaping spoonful of pesto, then sprinkle evenly with cheese and top with a second tortilla. Repeat with the remaining ingredients, sharing the flavours evenly.
  4. Bake for 5 minutes, flip using a spatula and continue baking until golden brown and crispy, another 5 minutes more. Serve and share.