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Quesadillas 29

Quesadillas 29 comes together with Garlic, Extra Virgin Olive Oil, and Goat Cheese Soft Fresh. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 clove
• 2 tbsp
• 12 oz

Method (preview)

1. 1

   Char the chile under the broiler until it is blackened.

2. 2

   Transfer to a covered bowl to steam off the skin.

3. 3

   When cool enough to handle, peel, seed, and stem the chile.

4. 4

   Combine the chile, pepitas, cilantro, green onion, garlic and olive oil in the food processor.

5. 5

   Process until finely chopped.

6. 6

   Add 1/2 cup of water and blend until smooth.

7. 7

   Season with salt.

8. 8

   Heat a griddle over medium high heat.

9. 9

   Working in batches, heat the tortillas on the griddle until they are warm and pliable, about 2 to 3 minutes.

10. 10

    Spread about 1 Tablespoon of the pesto over half of each tortilla and sprinkle with about 1 tablespoon of goat cheese.

11. 11

    Fold the tortillas in half, enclosing the cheese and pesto.

12. 12

    Cook the quesadillas on the griddle until the cheese is very soft and the pesto is hot, about 1 to 2 minutes per side.

13. 13

    Transfer the quesadillas to a cutting board, cut them in half, and serve.