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Goat Cheese And Poblano Pepita Pesto Quesadillas

Goat Cheese And Poblano Pepita Pesto Quesadillas is built on Pepitas, Cilantro Coarsely Chopped, Green Onion Cut Into, Garlic, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 cup
• 1
• 2 clove
• 2 tbsp
• 24
• 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.