Cilantro Pesto Quesadilla
Cilantro Pesto Quesadilla
Try this quick and easy quesadilla recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • For the Pesto:
  • 1 bunch of fresh Cilantro
  • ½ cup of Pine nuts
  • 1 cup of dried Tomatoes
  • ½ cup of Olive oil
  • 1 teaspoon of Chilli powder
  • 1 teaspoon of Cumin powder
  • For the Quesadillas:
  • 8- 10 inch flour Tortillas
  • 2 cups of shredded Jack cheese or taco cheese blend
  1. Preheat your oven to 400°F and turn on your convection fan if you have one
  2. Prepare a baking tray by lining with parchment or spraying with non-stick coating
  1. For the Pesto:
  2. Pulse all the ingredients in your food processor or blender until they combine smoothly
  1. For the Quesadillas:
  2. On the baking tray top one tortilla with a heaping spoonful of pesto, then sprinkle evenly with cheese and top with a second tortilla.
  3. Repeat with the remaining ingredients, sharing the flavours evenly
  4. Bake for 5 minutes, flip using a spatula and continue baking until golden brown and crispy, another 5 minutes more
  5. Serve and share

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