Chicken Pesto Quesadilla

Chicken breast was on special, and we had half a block of Cracker Barrel cheese leftover.. it's too hot to turn on the oven, so quesadilla with salad seemed like a brilliant idea.


Ingredients:
2-3 sprigs basil
2 cloves garlic
sea salt
olive oil
2 or 3 boneless skinless chicken breasts
4 tortillas
1 cup grated cheese


Method:
Butterfly cut the chicken and fry in a bit of olive oil. Let cool.
Wash the basil, pat dry. Roughly chop the leaves. Set aside.
Smash the garlic, remove the skin and roughly chop.
Pound the garlic with some salt in a mortar and pestle.
Add about a third of the basil, a bit of oil, and pound. The oil helps to prevent discolouration.
Repeat until all the basil is done, and the flavours have come out.
Dice the chicken into cubes about 1-2cm.
Over medium-high heat, put a tortilla into a large non-stick pan. Sprinkle cheese, chicken and pesto on half the tortilla and fold the tortilla over the stuffing. I heated two quesidillas at a time.
When one side is golden, flip the pocket over to brown the other side. The cheese should melt by the time you're done.

Enjoy!


Comments:
Pesto is super easy. I've always loved basil, and this is about as fresh as you can get.

You could use a food processor, but considering the miniscule amount, it might not be worth the clean up.

I had meant to us craisins as well, like at Cactus Club, but forgot to add them in.

Will used a mango-chili sauce to add taste. I didn't even try it, since garlic-basil-cheese was enough for me.


Verdict!
Yum!