Goat Cheese And Poblano Pepita Pesto Quesadillas

Goat Cheese And Poblano Pepita Pesto Quesadillas

1 cup pepitas (raw green pumpkin seeds)
1 cup cilantro -- coarsely chopped
1 large green onion -- cut into 2" pieces
2 clove garlic
2 tablespoon extra virgin olive oil
Quesadillas
24 corn tortillas (6 inch)
12 ounce goat cheese -- soft fresh


To make the pesto; Char the chile under the broiler until it is blackened.
Transfer to a covered bowl to steam off the skin. When cool enough to
handle, peel, seed, and stem the chile. Combine the chile, pepitas,
cilantro, green onion, garlic and olive oil in the food processor. Process
until finely chopped. Add 1/2 cup of water and blend until smooth. Season
with salt. (The pesto can be prepared up to 4 days ahead. Transfer the
pesto to an airtight container and refrigerate.)

To make the quesadillas; Heat a griddle over medium high heat. Working in
batches, heat the tortillas on the griddle until they are warm and
pliable, about 2 to 3 minutes. Spread about 1 Tablespoon of the pesto over
half of each tortilla and sprinkle with about 1 tablespoon of goat cheese.
Fold the tortillas in half, enclosing the cheese and pesto. Cook the
quesadillas on the griddle until the cheese is very soft and the pesto is
hot, about 1 to 2 minutes per side. Transfer the quesadillas to a cutting
board, cut them in half, and serve.

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