Crispy fried Tortillas filled with savory White Bean Pesto, crunchy peppers, red onion, cheese and whatever meat you have on hand! Chicken, Beef or even left over Pulled Pork! All foled together and eaten with your choice of sauce! Sour cream, salsa for fresh guacamole!
INGREDIENTS
White Bean Pesto:
1 19 fl oz can White Kidney Beans
2-3 tbsp Olive oil
2-3 cloves, Garlic pressed
1/2 tsp Salt & Pepper
1 pkg. large White Flour Tortillas
1 pepper, Red, yellow or orange, sliced thinly
1/2 Red Onion, thinly sliced
1 pkg. sliced cheddar or marble cheese cut in half per each Quesadilla (Or more if you really like cheese, feel free to just use grated cheese too if its what you have on hand)
Meat- Chicken, Beef (or ive even tried left over pulled pork! Whatever you have on hand or prefer!)
INSTRUCTIONS
For White Bean Pesto:
You will need your food procesor for this recipe! Start by draining the white navy beans and rinsing the beans until water runs clear. Add beans into food processor along with olive oil, garlic and salt & pepper. Turn processor on high and run until beans become a smooth paste. Taste pesto and add more olive oil if pesto needs to be smoother, also feel free to add more salt & pepper if needed. (My brother doesn't enjoy Bean Pesto so i usually put Herb & Garlic cream cheese in his quesasilla and it works just fine!
To make the Quesadillas:
Start by laying out the amount of quesadillas you will be needing (i usually do 6 to feed 3 of us to have left overs. They are good for lunch the next day!). On one half of Tortilla, spread a nice thick layer of White Bean Pesto (or Herb & Garlic Cream Cheese), then add in sliced peppers, red onion, your choice of meat and cheese. Fold over top half onto filled side, sometimes i like to add an extra dolop of pesto to make them stick! Place finished Quesadilas on a parchement covered baking sheet.
On a griddle or a large frying pan heat to medium heat & spray with non-stick spray.
Place as many quesadillas as you can fit and cook until golden brown, then slip and cook the other side. Place cooked Quesadilas back on to parchment covered baking sheet. Once all the Quesadilas are cooked place in oven set to 375 F and bake for another 10-15 minutes until cheese is completely bubbly and your ready to eat! Serve with sour cream, salsa and guacamole. Try it with a few crispy Tatter Tots or French Fries on the side or even my Mexican Slaw!
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