Cilantro Pesto Quesadilla's

Cilantro pesto
Place ingredients in food processor:
One bunch cilantro washed and most of stems removed
½ cup roasted peanuts
2-3 cloves of garlic
¾ cup grated parmesan cheese
½ cup extra virgin olive oil drizzled in as machine is pulsing
Juice of one lime
Salt to taste
Blend until smooth
Optional- add ½-1 jalapeno deseeded and diced (this keeps for a week to 10 days in the refrigerator. This pesto is delicious on potatoes, tossed on pasta, mixed in soups…

Quesadilla’s
Serves four with a salad on the side
4 Whole wheat tortillas
1 cup grated cheese - you can use sharp cheddar, jack, pepper jack or your favorite
1 can black or pinto beans drained, rinsed and heated add salt and pepper to taste
1 onion
2 cloves garlic
3-4 carrots
1-2 cups cabbage
Optional: red bell pepper, broccoli or other veges you have on hand
1-2 tablespoons extra virgin olive oil
½ head chopped red or green leaf lettuce
1 bunch green onions diced
Place sauté pan over medium high heat and add onions and garlic, when onions are translucent add other vegetables (not the lettuce or green onions) and cook for 3-4 minute’s, add salt, pepper and lemon or lime to taste.
Place ¼ cup cheese on each tortilla, heat tortilla in oven or stove top until cheese just melted. Slather on the cilantro pesto then add beans, vegetables and top with some chopped lettuce and green onion.
Enjoy!

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