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Categories:
lime juice olive oil fresh marjoram salt pepper chicken breasts flour tortillas shredded cheese salsa picante sauce sour cream cilantro cilantro garlic olive oil pecans nuts Parmesan cheese
Viewed: 6 - Published at: 7 years agoIngredients
- 12 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 12 lbs boneless skinless chicken breasts
- 12 (6 inch) flour tortillas
- 1 cup shredded cheese, Mexican four cheese blend
- salsa
- picante sauce
- sour cream
- chopped cilantro
- 1 12 cups fresh cilantro leaves
- 2 garlic cloves, chopped
- 12 cup olive oil, divided
- 2 tablespoons pecans, chopped
- 2 tablespoons pine nuts
- 14 cup shredded parmesan cheese
Method
- Quesadillas:.
- Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken.
- Cover or seal, and chill 2 hours.
- Remove chicken frommarinade, discard marinade.
- Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done.
- Cut chicken into thin strips.
- Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken.
- Top with remaining tortillas.
- Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned.
- Cut each quesadilla into quarters.Serve with desired toppings.
- Cilantro-Pecan Pesto:.
- Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms.
- Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth.
- Cover and chill upto 5 days or freeze up to 1 month.
- 3/4 cup.
