Kelly’s Cilantro-Chèvre Pesto Quesadilla with Pink and Yellow Beet Salsa and Avocado Cream

Cilantro- Chevrè Pesto
• 4 oz aged cheddar
• 4 T Kelly’s Habanero Jelly
• 1 orange bell pepper, sliced thin
• 4 large flour tortillas
• 2 T sunflower seeds
• ½ t chopped garlic
• ¼ c chopped cilantro
• 2 T lime juice
• 4 oz chevrè
Pink & Yellow Beet Salsa
• 1 medium pink beet & 1 med yellow beet cooked and sliced
• ¼ red onion, sliced thin
• ¼ jalapeno, finely diced
• 2 T Kelly’s Habanero Jelly
• 2 T lime juice
• 1 t cider vinegar
• 2 radishes, sliced thin
Avocado cream
• 1 avocado
• 3 T sour cream
• 3 T garlic aioli (a good quality mayonnaise can also be used)
• ½ roasted habanero (cut in half, drizzle with oil, season with salt and pepper and roast in 350 degree oven for 8 minutes)
• salt and pepper to taste

Heat a griddle or large sauté pan over medium high heat. Grill tortillas 1 at a time for about 45 seconds on each side. Lay out tortillas on a counter and spread 1 T Kelly’s Habanero Jelly; an even amount of pesto, aged cheddar and orange bell pepper on half of each tortilla. Fold tortillas in half and grill again for 1 minute an each side to melt cheeses. Cut into triangles and serve immediately with beet salsa and avocado cream.
Cilantro-chèvre pesto:

Place sunflower seeds, garlic, cilantro and lime juice in a food processor. Pulse a few times, scraping down sides, until ingredients are even consistency. Add chevrè and pulse until combined with other ingredients. Season with salt and pepper and refrigerate
pink & yellow beet salsa:

In a bowl combine beets, red onion and jalapeno. Whisk Kelly’s Habanero Jelly, cider vinegar and lime juice. Pour over the combined ingredients. Mix gently. Season with salt and pepper. Add radishes to salsa right before serving. Serve over top of quesadilla or on the side.

Avocado cream:
Combine avocado, sour cream, aioli and roasted habanero in food processor and puree until smooth. Season with salt and pepper.

Recipe by The Cheese Plate PDX
Photo by Mark Edwards DPI Specialty Foods

March 31, 2023 — Kelly Calabria