Sounds Italian (pesto) with Spanish (tortilla),
then grilled or sautéd adds a new dish for dinner or cut into triangular shapes for appetizers.
A. Pesto: Makes four servings
1 cup (240 ml) chopped basil
1 Tbs. (15 ml) greater parmesan cheese (or dairy-free mozzarella)
1 garlic clove
1 1/2 tsp (7,5 ml) organic lemon or lime juice
2 Tbs. (30 ml) chopped organic walnuts, cashews, or pin nuts
1. Blend all the ingredients in a food processor.
2. It can be stored in the refrigerator up to 5 days or freeze.
B. for each Quesadilla:
1-2 Tbs. (15-30 ml) of the above pesto
1 organic whole-wheat tortilla (or gluten free tortilla)
some organic or free-range roasted boneless, skinless chicken breast; shredded (or some smashed organic cannelloni or navy beans)
1 cups (240 ml) chopped organic spinach
some shredded (gluten-free) mozzarella cheese
some thinly sliced organic tomatoes
organic olive oil spray
optional: chopped cactus
1. Spread the pesto on the tortilla.
2. Place the chicken (beans, etc.), spinach, mozzarella, and tomato on half on the tortilla.
3. Fold the other half over the filling.
4. Lightly spray the oil on a skillet over medium-high heat.
5. Place the quesadilla on the skillet and cook for about 3 minutes on each side.
then grilled or sautéd adds a new dish for dinner or cut into triangular shapes for appetizers.
A. Pesto: Makes four servings
1 cup (240 ml) chopped basil
1 Tbs. (15 ml) greater parmesan cheese (or dairy-free mozzarella)
1 garlic clove
1 1/2 tsp (7,5 ml) organic lemon or lime juice
2 Tbs. (30 ml) chopped organic walnuts, cashews, or pin nuts
1. Blend all the ingredients in a food processor.
2. It can be stored in the refrigerator up to 5 days or freeze.
B. for each Quesadilla:
1-2 Tbs. (15-30 ml) of the above pesto
1 organic whole-wheat tortilla (or gluten free tortilla)
some organic or free-range roasted boneless, skinless chicken breast; shredded (or some smashed organic cannelloni or navy beans)
1 cups (240 ml) chopped organic spinach
some shredded (gluten-free) mozzarella cheese
some thinly sliced organic tomatoes
organic olive oil spray
optional: chopped cactus
1. Spread the pesto on the tortilla.
2. Place the chicken (beans, etc.), spinach, mozzarella, and tomato on half on the tortilla.
3. Fold the other half over the filling.
4. Lightly spray the oil on a skillet over medium-high heat.
5. Place the quesadilla on the skillet and cook for about 3 minutes on each side.
