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Grilled chicken quesadillas

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Ingredients/Components

sour cream - 1 item
salt - 1 tsp
lime juice - 1/3 c
pepper - 1 tsp
4 oz - 1 c
pine nuts - 2 Tbsp
olive oil - 2 Tbsp
skinned and boned chicken breasts
pecans, chopped - 2 Tbsp
chopped cilantro - 1 item
shredded Parmesan cheese - 1/4 c
olive oil, divided - 1/3 c
6-inch flour tortillas - 12 item
garlic cloves, chopped - 2 item
dried or 1 Tbsp - 2 Tbsp
Cilantro-Pecan Pesto - 1 item
Toppings: salsa picante
Cover or seal and chill 2 hours

How to make grilled chicken quesadillas:

Toppings: salsa picante sour cream chopped cilantro Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal and chill 2 hours. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese and chicken. Top with remaining tortillas. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.Cilantro-Pecan Pesto:1 1/2 c. fresh cilantro leaves1/3 c. olive oil, divided2 Tbsp. pine nuts2 garlic cloves, chopped2 Tbsp. pecans, chopped1/4 c. shredded Parmesan cheese Put cilantro, garlic and 2 tablespoons olive oil in a food processor. Process until a 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 food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month.

Recipe categories: Lunch/snacks, Main dish, Chicken breast.

Rating:

3.9

Average rating: 3.9, total votes: 8

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