Gordon and Gary's Pesto Chicken Quesadillas

Recipe courtesy Gordon Carbone and Gary Sunbury

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Picture of Gordon and Gary's Pesto Chicken Quesadillas Recipe Photo: Gordon and Gary's Pesto Chicken Quesadillas Recipe
Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
52 min
Prep
30 min
Cook
22 min
Yield:
4 servings as an appetizer
Level:
Intermediate
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Ingredients

Directions

First make the pesto:

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.

For the chicken:

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. Remove from grill and let rest. Cut the chicken into 1/2-inch slices and set aside. Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. 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. Cut the tortilla like a pizza and serve.

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Newest Ratings and Reviews

Read all 8 reviews

  • on April 12, 2010

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    It's good, added tomotoes. Yummy :

    people found this review Helpful.
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  • on April 11, 2010

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    These were fantastic! I added some diced roasted asparagus to add a little serving of veggies to the meal. Delicious!

    people found this review Helpful.
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  • on June 11, 2009

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    Wow, this was so great! It made so much, we even had the leftovers for lunch the next day! I added some chopped tomatoes too.

    people found this review Helpful.
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