Page 11 - Indulgence

Chicken Quesadillas with

Roasted Red Pepper Pesto

Since my first introduction to quesadilla’s in the mid-1990’s, I’ve been forced to join

their addict support group. Chicken and Red Peppers are great, but it could be sour
cream, guacamole or peanut butter. Quesadilla’s are such an ideal shell for unlimited
filler ingredients, let you own imagination be your guide.

Consider pairing with a white wine made from Pinot Grigio, Chardonnay or Sauvignon
Blanc grapes. For reds, a wine made from Sangiovese, Merlot, or Malbec grapes.

1 7-ounce jar roasted red peppers, drained well
1/2 cup fresh cilantro leaves

4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 small garlic clove, chopped

1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
Pinch of cinnamon
1/2 cup toasted pine nuts

4 boneless skinless chicken breast halves
2 tablespoons olive oil

12 flour tortillas (6 inches)
2 cups (8 ounces) shredded Monterey Jack cheese
Chopped avocado and cilantro for garnish

For Pesto: Puree first 8 ingredients in processor until almost smooth.
Add nuts and process until finely chopped but not ground. Season
with salt and pepper.

For Chicken: Prepare barbecue (medium high heat). Brush chicken
with oil. Season with salt and pepper. Grill until cooked through,
about 5 minutes per side. Shred into bite-sized pieces when cool
enough to handle.

Preheat oven to 425 degrees F. Spread pesto over one side of each
tortilla. Layer in shredded chicken and Monterey Jack cheese. Add
another layer of tortilla, chicken and cheese then finish with a tortilla
on top. Bake for 10 minutes until tortillas are browned and cheese is
melted. Cut into wedges. Garnish with chopped avocado and
cilantro.

Yield: 4 servings