For the Pesto

1 bunch fresh cilantro

½ cup pine nuts

1 cup dried tomatoes

½ cup olive oil

1 teaspoon chili powder

1 teaspoon cumin powder

For the Quesadillas

8 10-inch flour tortillas

2 cups shredded jack cheese or taco cheese blend


For the Pesto

1. Preheat your oven to 400ºF and turn on your convection fan if you have one. Prepare a baking tray by lining with parchment or spraying with non-stick coating.

2. For the pesto, pulse all the ingredients in your food processor or blender until they combine smoothly.

For the Quesadillas

1. On the baking tray top one tortilla with a heaping spoonful of pesto, then sprinkle evenly with cheese and top with a second tortilla. Repeat with the remaining ingredients, sharing the flavours evenly.

2. Bake for 5 minutes, flip using a spatula and continue baking until golden brown and crispy, another 5 minutes more. Serve and share.

See more: Cheese, Lunch, Easy, Main, Mexican, Quick and Easy

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