Blackened Chicken Quesadilla
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
“We are always looking for unique flavor twists on our feature menu items. We took our customers’ favorite appetizer and introduced the Pesto, with the help of the pecans it adds a new kick of flavor to our famous blackened chicken.” – Sharon Prudhomme
3 Tbsp Lime juice
1 1/2 Tbsp Olive oil
Pinch of salt
1/2 tsp Black pepper
1/2 tsp Red pepper
1/2 lb Blackened chicken, cooked, chopped or shredded
1/4 cup Tulkoff Pesto Genovese
1/2 cup Tomato, diced
1/4 cup Pecans, chopped
3-4 tsp Cilantro
2 12″ Flour tortillas, if using as meal
4 6″ Flour tortillas, if using as appetizer
1/2 cup Shredded jack cheese or Mexican four cheese
Salsa, as garnish
Sour Cream, as garnish
Preheat oven to 350 degrees. Combine lime juice, olive oil, salt, black pepper, red pepper, and chicken in plastic zip-lock bag. Mix and allow to sit in refrigerator for 1-2 hours.
In a small bowl, combine Pesto Genovese, tomatoes, pecans, and cilantro mixing thoroughly. Spread half of the mixture onto 1/2 of each tortilla, adding 4 oz of chicken and cheese to each. Fold over to form a 1/2 moon. Place on a baking sheet and bake in oven for 4-5 minutes or until the cheese is melted and tortilla begins to crisp.
Cut into wedges and enjoy with small sides of salsa and sour cream for dipping!