Make Roasted Red Pepper Cream. Seed jalapeno; wash and
dry cilantro and parsley, remove large stems; grate
cheese; shred chicken, if using.
1. Toast pumpkin seeds
in a dry skillet over medium-high heat until they pop
and jump. In a food processor, finely mince jalapeno
and garlic. Add toasted pumpkin seeds, cilantro, parsley,
salt and olive oil; blend until it reaches the consistency
2. Spread 1/4 of the
paste on a tortilla. Sprinkle with 1/4 of the cheese
and 1/4 of the chicken, if using. Cover with another
tortilla. Repeat, using remaining tortillas and fillings.
3. Spray a griddle or
heavy skillet with cooking spray and place over medium-high
heat. Add a quesadilla. When one side is toasted, about
2 minutes, spray top tortilla with cooking spray and
turn. Continue to cook until the second side is toasted
and cheese melts. Cut in half or quarters. Serve with
Roasted Red Pepper Cream.
Roasted Red Pepper
Blend together in a food
processor or blender 1 cup light and firm silken tofu,
1 roasted red bell pepper, 1 tablespoon lemon juice
and 1/2 teaspoon salt (or to taste) and freshly ground