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This “Italian Quesadilla” is one of our favorites ~ Crispy parmesan crusted tortilla engulfing our amazing avocado pesto, rotisserie chicken and plenty of cheese. It’s a real crowd pleaser as an appetizer or as a flavorful lunch entrée. You’ll want a good marinara dipper. We recommend Al Dente Ultra Premium Pasta Sauce.
We used a mortar and pestle, but feel free to use a food processor or blender.
2 Cups Fresh Basil
1/2 Cup Sciabica's Olive Oil
1/4 Cup Pecorino Romano Cheese
1/8 Cup Pine Nuts
2 Colves Garlic
4 Large Flour Tortillas
1 Cup Monterey Jack
1 Rotisserie Chicken
1/4 Cup Finely Grated Parmesan
Combine Basil, 1/4 cup Olive Oil, Avocado, Pine Nuts and Garlic into a mortar. Muddle until smooth. You can also use a food processor or a blender to speed things up.
Over one-half of a tortilla, spread Avocado Pesto. Then top with Monterey Jack. Then pull apart small pieces of chicken breast by hand and place on top of the Jack cheese. Then a little more Jack on top of the chicken. Fold over empty half of tortilla.
Into a large pan on medium heat, pour a tablespoon of olive oil. Place the filled tortilla into the oil. Rest for only 10 seconds then flip. Sprinkle oily tortilla with Parmesan Cheese then flip again, immediately. Sprinkle the other side of tortilla with Parmesan.
Flip quesadilla when golden brown on the bottom. Remove quesadilla when the other side is golden brown.
Serve with a marinara dipper! We recommend Al Dente Ultra Premium Pasta Sauce.