Categories: Apperizers, Quesadillas, Tex-Mex

Ingredients

• 1 tablespoon olive oil
• 1 cup finely diced yellow sweet onion
• 2 tablespoons pesto sauce (bought or homemade)
• 1 1/2 teaspoons fresh lime juice
• 1 1/2 cups shredded monterey jack cheese
• 2 cups cooked chicken (sliced or shredded, seasoned well) or 2 cups beef (sliced or shredded, seasoned well)
• 8 soft-taco-sized flour tortillas (can use whole wheat)
• salsa, for serving

Directions

1. In a small skillet, heat the oil over med-high heat; add in onions and saute until they are lightly browned, about 10 minutes.

2. Meanwhile, in a bowl, mix together the pesto, lime juice, cheese, and meat.

3. When the onions are ready, add them to this mixture; taste and adjust with salt and pepper.

4. Heat a large skillet (or two, to work faster) over medium heat.

5. Add a tortilla to the pan; spread a scoop of the mixture on half of the tortilla, and fold the tortilla in half.

6. Repeat with a second tortilla, so two quesadillas are cooking at once.

7. When the bottoms of the tortillas are lightly browned, flip them and lightly brown the second sides, about 3 minutes per side.

8. When both sides are browned, remove the tortillas to a plate.

9. Repeat with remaining tortillas and pesto mixture.

10. Slice the cooked quesadillas with a sharp knife or pizza cutter and serve them with salsa.

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