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Pre-prep:
Make Roasted Red Pepper Cream. Seed jalapeno; wash and dry cilantro
and parsley, remove large stems; grate cheese; shred chicken, if
using.
1. Toast pumpkin seeds in a dry skillet
over medium-high heat until they pop and jump. In a food processor,
finely mince jalapeno and garlic. Add toasted pumpkin seeds, cilantro,
parsley, salt and olive oil; blend until it reaches the consistency
of paste.
2. Spread 1/4 of the paste on a tortilla.
Sprinkle with 1/4 of the cheese and 1/4 of the chicken, if using.
Cover with another tortilla. Repeat, using remaining tortillas and
fillings.
3. Spray a griddle or heavy skillet
with cooking spray and place over medium-high heat. Add a quesadilla.
When one side is toasted, about 2 minutes, spray top tortilla with
cooking spray and turn. Continue to cook until the second side is
toasted and cheese melts. Cut in half or quarters. Serve with Roasted
Red Pepper Cream.
Roasted Red Pepper Cream
Blend together in a food processor
or blender 1 cup light and firm silken tofu, 1 roasted red bell
pepper, 1 tablespoon lemon juice and 1/2 teaspoon salt (or to taste)
and freshly ground black pepper.
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