Roasted Red Pepper Pesto with Smoked Chicken Quesadilla
(featured in The Oregonian, September 21, 2003)
David Hickenbottom’s Roasted Red Pepper Pesto is a treat to the senses. The sauce’s lovely color and lively taste makes it an excellent accompaniment for Southwest foods such as corn chips, chili, tacos, enchiladas and quesadillas. (It’s also great with Italian polenta.) For readers, he also offers a recipe for a smoked chicken quesadilla that is quick to assemble. Just be sure to save enough pesto to lace the finished dish.
Copper Crown pestos and dressings can be purchased at the Portland Farmers Market on Wednesday or Saturday on the Parks blocks or Sunday at the Hillsdale Farmers Market, or retail markets such as Stroheckers; Lambs Thriftway, Wilsonville; Palisades Marketplace; Garden Home Thriftway; Scholls Thriftway; and Talarico’s Mercato. For more information on Copper Crown products or catering, call 503-330-2076 or email coppercrown@hotmail.com.
Excellent accompaniment for smoked foods, such as chicken, cheese, turkey and fish.
Makes 1 1/2 to 2 cups
2 tablespoons raw shelled pistachios
1 to 2 large garlic cloves
1 1/2 teaspoons chopped fresh rosemary
1/2 cup packed fresh basil leaves
2 cups chopped roasted red pepper, canned or fresh
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar
1 1/2 teaspoon granulated sugar
1/2 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
In a food processor, add the pistachios, garlic, rosemary, basil, roasted red peppers, lemon juice, vinegar, sugar and Parmesan cheese and coarsely chop with a pulsing motion. With the machine running, add the oil in a steady stream until well blended. Refrigerate up to 1 month or freeze for longer storage.
Smoked Chicken Quesadilla
Serves 2
Two 10-inch flour tortillas, divided
2 tablespoons Roasted Red Pepper Pesto, or more (see recipe above)
1 cup shredded smoked chicken (see Note)
2 tablespoons chopped green onion, white and some green parts, or more
1/4 cup diced fresh tomato
1 cup shredded Cheddar cheese
Preheat a large, dry griddle or heavy skillet over medium.
Meanwhile, on 1 tortilla, spread the pesto, leaving a 1/2-inch border all around. Add the chicken, green onion, tomato and cheese, leaving a 1/2-inch border all around so cheese doesn’t run out, and top with the remaining tortilla. Arrange or slide into the skillet.
When the tortilla comes free from the griddle and is soft or slightly browned, depending on your preference, use a wide spatula or large pot lid to help you flip it over to heat and soften or brown the other tortilla (much like you would a grilled cheese sandwich). When the cheese is melted, slide the quesadilla onto a plate, cut into wedges and serve.
Alternatively, use only 1 tortilla and half the filling. When the tortilla comes free from the griddle and is soft or slightly browned, depending on your preference, use a spatula to fold it in half, and gently press the edges together, more or less sealing them. Continue to bake on the griddle until crispy/crunchy and nice browned.
Note: If smoked chicken is unavailable, use any shredded, cooked chicken meat and substitute smoked Cheddar cheese for regular Cheddar. Smoked cheddar is available at most supermarkets. Tillamook cheese is one brand.
Adapted from David Higgenbottom, Copper Crown
This recipe is recommended for the beginning to intermediate cook.