Smoked Chicken Quesadilla

This recipe was given to me in 1992 by it’s creator - Restaurateur David Wilhelm, who designed recipes and menus for Chimayo Grill, French 75, and other Culinary Adventure restaurants

ingredients

Smoked Chicken Quesadilla

1 large flour or whole wheat tortilla per person
4 oz (1/2 cup) smoked or grilled chicken, chopped
1 Tbsp green chile pesto (recipe below)
Any combination of fresh cut boiled corn, chopped red onion, roasted red peppers or fresh Poblano chiles, chopped tomatoes, or sauteed mushrooms
Grated jack cheese (cut with smoked Gouda for added flavor)
Sour Cream
Guacamole
Salsa

Green Chile Pesto

2 cloves garlic
2 Tbsp lightly toasted pine nuts or almonds
3 bunches cilantro, washed and dried
1/2 cup olive oil
1/3 cup fresh Parmesan or Romano cheese, grated
2 fresh Poblano chiles - roasted, peeled, stems and seeds removed
Place all ingredients in a blender or food processor and puree until smooth. Keep refrigerated.
1 tsp lemon or lime juice

directions

1
* * * * * * * * * * * * * * * * *
2
*Spread tortilla with green chile pesto; spread evenly with jack cheese; top with remaining ingredients.
3
*Place tortilla on top of a medium warm griddle or flat saute pan and cook until cheese is completely melted.
4
*Fold in half and cut into wedges. Serve with sour cream, guacamole and your choice of salsas.

Source: David Wilhelm