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Oh my, sounds delicius. Serranos are a favorite of mine also - I like the flavor better than a jalapeno. Copied along with the ideas using it. Thanks Cis.
I don't know if I've ever posted this, but years ago I made a Serrano Pesto to go with a crab quesadilla that we love.
* Exported from MasterCook *
SERRANO PESTO QUESADILLAS
Serves 2
Vegetable oil
4 10" flour tortillas
6 ozs shredded pepper Jack cheese (1 ½ cups)
6 ozs Crab -- canned & drained or fresh
1 can diced mild Ortega green chilies -- (4 oz.)
3 Tbsps minced cilantro
3 green onions -- chopped, including green part
GARNISH: Sour Cream and Serrano Pepper Pesto
Serrano Pepper Pesto:
8 medium Serrano peppers
11 med. cloves garlic
1/4 cup olive oil
3 Tbsps cilantro
Preheat oven to 425°F.
Arrange 2 tortillas on heavy large baking sheet, rub one side with oil and turn the tortillas over. Sprinkle each tortilla with half the cheese, crab, chilies, cilantro & green onions.
Top each with another tortilla, pressing to adhere; rub the top tortilla with oil.
Bake quesadillas until cheese melts & filling is heated, about 8 min.
Transfer quesadillas to plates; cut into wedges.
Serve topped with the pesto and sour cream
Serrano Pepper Pesto:
Put all the pesto ingredients in a food processor and and process just until the the pesto is mixed together and finely chopped.
Description:
"I discovered' Serrano peppers while we were living in Issaquah, Washington in the late 1980s and I spent months putting them in everything I could think of. This pesto was the best, I think."
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com