Categories: Apperizers, Quesadillas, Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow sweet onion
- 2 tablespoons pesto sauce (bought or homemade)
- 1 1/2 teaspoons fresh lime juice
- 1 1/2 cups shredded monterey jack cheese
- 2 cups cooked chicken (sliced or shredded, seasoned well) or 2 cups beef (sliced or shredded, seasoned well)
- 8 soft-taco-sized flour tortillas (can use whole wheat)
- salsa, for serving
Directions
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In a small skillet, heat the oil over med-high heat; add in onions and saute until they are lightly browned, about 10 minutes.
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Meanwhile, in a bowl, mix together the pesto, lime juice, cheese, and meat.
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When the onions are ready, add them to this mixture; taste and adjust with salt and pepper.
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Heat a large skillet (or two, to work faster) over medium heat.
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Add a tortilla to the pan; spread a scoop of the mixture on half of the tortilla, and fold the tortilla in half.
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Repeat with a second tortilla, so two quesadillas are cooking at once.
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When the bottoms of the tortillas are lightly browned, flip them and lightly brown the second sides, about 3 minutes per side.
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When both sides are browned, remove the tortillas to a plate.
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Repeat with remaining tortillas and pesto mixture.
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Slice the cooked quesadillas with a sharp knife or pizza cutter and serve them with salsa.