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Chicken Pesto Cranberry Quesadilla with Cilantro Lime Sauce

How to make a chicken pesto cranberry quesadilla
Prep Time1 hr
Active Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Keyword: dinner
Yield: 3 quesadillas

Materials

Chicken

  • 2 large chicken breasts
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/3 tsp paprika
  • 2 cloves garlic minced
  • 1 tsp salt

Pesto

  • 2 cups fresh basil leaves
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup walnuts
  • 3 cloves garlic minced
  • 1/2 cup olive oil extra virgin
  • To taste Salt and Pepper

Quesadilla Fillings

  • 1.5 cups mozzarella grated
  • 1/2 cup dried cranberries
  • 3 tortillas

Cilantro Lime Sauce

  • 1/2 cup plain yogurt (5%)
  • 1 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1/2 tbsp olive oil extra virgin
  • To taste Salt and Pepper
  • 1/3 cup cilantro leaves fresh

Instructions

Cilantro Lime Sauce

  • Combine all ingredients in a food processor and pulse until smooth. Taste test and adjust as necessary. Chill in the fridge until ready to serve.

Pesto

  • Place basil leaves and walnuts in a food processor. Beat on low speed until walnuts are in small pieces.
  • Add garlic, Parmesan cheese, salt and pepper.
  • Stream the olive oil through the top of the food processor while beating on low speed.
  • Beat until the olive oil has completely gone through the food processor. Scrape down the sides and beat again until smooth.

Chicken

  • Combine olive oil and spices in a small bowl.
  • Coat chicken in the spices.
  • Cook chicken in a medium frying pan over medium heat.
  • Dice chicken and set aside.

Quesadilla Assembly

  • In a a large frying pan over medium heat place half of the tortilla on the frying pan with the other half draping over the edge of the pan.
  • Sprinkle a layer of mozzarella cheese.
  • Add pieces of chicken, and sprinkle a few dried cranberries.
  • Add spoonful's of pesto around the tortilla. You don't have to full cover the tortilla in pesto, just spoon is an inch or 2 away from the last spoonful.
  • Add another layer of mozzarella cheese.
  • Close the tortilla by folding the draped half of the tortilla over the filled quesadilla. Press the tortilla down into the fillings.
  • Let the quesadilla cook until the bottom cheese has melted, and the bottom tortilla has browned.
  • Flip the quesadilla and cook until the other side has the cheese melted, and the tortilla browned.
  • Serve the tortilla with a side of cilantro lime sauce.