POBLANO PESTO
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
QDOBA'S POBLANO PESTO
Make and share this Qdoba's Poblano Pesto recipe from Food.com.
Provided by Cake Baker
Categories Sauces
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
- Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
- After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
- Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
- Add cilantro and lime juice, and stir to blend.
- Serve and enjoy!
Nutrition Facts : Calories 48.1, Fat 3.7, SaturatedFat 0.4, Sodium 605.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.2, Protein 1.4
CHICKEN QUESADILLAS WITH POBLANO PESTO
Using left-over or deli rotisserie chicken, these quesadillas are a cut above the norm, perked up with the as-spicy-as-you-wish poblano pesto.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
- Add the oil in a steady stream with the machine running.
- Add the lime juice and salt, mixing well.
- Taste and adjust seasoning if necessary.
- Spread 1/4 cup of the pesto on each tortilla.
- Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
- Fold tortillas in half.
- Melt the butter in a large pan over medium heat.
- Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
- Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.
Nutrition Facts : Calories 649.1, Fat 37.5, SaturatedFat 14.6, Cholesterol 98.4, Sodium 1040, Carbohydrate 40.6, Fiber 3.6, Sugar 3, Protein 38.1
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