Gordon and Gary's Pesto Chicken Quesadillas

Name: Gordon and Gary's Pesto Chicken Quesadillas
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Roasted almonds; 1 flour tortilla; 1 leave Fresh basil; 1 clove garlic; 1 teaspoons ground cumin; 4 servings Olive oil; 0 teaspoons paprika; 4 servings Parmesan cheese; 0 teaspoons pepper; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 1 boneless skinless chicken breast

You can never have too many hor d'oeuvre recipes, so give Gordon and Gary's Pesto Chicken Quesadillas a try. One portion of this dish contains around 24g of protein, 38g of fat, and a total of 471 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, flour tortilla, basil leaves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 52 minutes.

Instructions

In a sturdy and large plastic cup put a large handful of fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Use an immersion blender to blend it all together, until smooth and bright green. Reserve.

Ingredients you will need

Fresh Basil

Roasted Almonds

Salt And Pepper

Olive Oil

Parmesan

Garlic

Clove

Equipment you will use

Immersion Blender

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Dust the chicken breasts with the spice mixture and rub in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breasts are, about 5 to 6 minutes per side.

Ingredients you will need

Chicken Breast

Whole Chicken

Paprika

Pepper

Cumin

Salt

Dry Seasoning Rub

Equipment you will use

Grill

Bowl

Remove from grill and let rest.

Equipment you will use

Grill

Cut the chicken into 1/2-inch slices and set aside.

Ingredients you will need

Whole Chicken

Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it.

Ingredients you will need

Tortilla

Spread

Pesto

Equipment you will use

Grill

Lay the strips of chicken over the tortilla and sprinkle with Parmesan, cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute.

Ingredients you will need

Parmesan

Tortilla

Whole Chicken

Cut the tortilla like a pizza and serve.

Ingredients you will need

Tortilla

Equipment

Immersion Blender

Grill

Bowl

Ingredients

Servings:

4servings

Roasted almonds 1

flour tortilla 1leave

Fresh basil 1clove

garlic 1teaspoons

ground cumin 4servings

Olive oil 0teaspoons

paprika 4servings

Parmesan cheese 0teaspoons

pepper 1teaspoon

salt 4servings

Salt and freshly ground black pepper 1

boneless skinless chicken breast

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.