I soloved my problem!! 
This is what will be printed -
I originally called this a ‘Serrano Pesto’ ~ ‘pesto’ in Italian means ‘pounded,’ but since this is more a Spanish dish further searching led me to ‘golpeado,’ which is Spanish for ‘pounded.’
SERRANO PEPPER GOLPEADO QUESADILLAS
Vegetable oil
4 10" flour tortillas
1 1/2 cups (6 ozs) shredded pepper Jack cheese
6 ozs Crab, canned & drained or fresh
4 oz. can diced mild Ortega green chilies
3 T. minced cilantro
3 green onions, chopped, including green part
Serrano Pepper Golpeado:
8 medium Serrano peppers
10 med. cloves garlic
3 T. cilantro
1/4 cup olive oil
Garnish: Sour Cream and Serrano Pepper Golpeado
Preheat oven to 425°F.
Arrange 2 tortillas on heavy large baking sheet, or work with one tortilla at a time; rub one side with oil and turn the tortillas over. Sprinkle each tortilla with 1/2 cup Jack cheese, crab, chilies, cilantro and green onions.
(recipe continues on next page)
10
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. Remove from oven and sprinkle tops with the last 1/2 cup of Jack cheese.
Transfer quesadillas to plates; cut into wedges. Serve topped with the golpeado and sour cream
Serrano Pepper Golpeado:
Put all the pesto ingredients in a food processor and process just until the pesto is mixed together and finely chopped – you want a little texture.
CJ’s tip:
Here is an Italian version of my ‘Pesto’
Serrano Pepper Pesto:
8 medium Serrano peppers
11 med. cloves garlic
1/4 cup pine nuts
1/2 cup basil, not packed tightly
3 T. cilantro
5 T. grated Parmesan cheese
1/4 cup olive oil
Serrano Pepper Pesto:
Put all the pesto ingredients in a food processor and process just until the pesto is mixed together and finely chopped – you want a little texture.
This is what will be printed -
I originally called this a ‘Serrano Pesto’ ~ ‘pesto’ in Italian means ‘pounded,’ but since this is more a Spanish dish further searching led me to ‘golpeado,’ which is Spanish for ‘pounded.’
SERRANO PEPPER GOLPEADO QUESADILLAS
Vegetable oil
4 10" flour tortillas
1 1/2 cups (6 ozs) shredded pepper Jack cheese
6 ozs Crab, canned & drained or fresh
4 oz. can diced mild Ortega green chilies
3 T. minced cilantro
3 green onions, chopped, including green part
Serrano Pepper Golpeado:
8 medium Serrano peppers
10 med. cloves garlic
3 T. cilantro
1/4 cup olive oil
Garnish: Sour Cream and Serrano Pepper Golpeado
Preheat oven to 425°F.
Arrange 2 tortillas on heavy large baking sheet, or work with one tortilla at a time; rub one side with oil and turn the tortillas over. Sprinkle each tortilla with 1/2 cup Jack cheese, crab, chilies, cilantro and green onions.
(recipe continues on next page)
10
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. Remove from oven and sprinkle tops with the last 1/2 cup of Jack cheese.
Transfer quesadillas to plates; cut into wedges. Serve topped with the golpeado and sour cream
Serrano Pepper Golpeado:
Put all the pesto ingredients in a food processor and process just until the pesto is mixed together and finely chopped – you want a little texture.
CJ’s tip:
Here is an Italian version of my ‘Pesto’
Serrano Pepper Pesto:
8 medium Serrano peppers
11 med. cloves garlic
1/4 cup pine nuts
1/2 cup basil, not packed tightly
3 T. cilantro
5 T. grated Parmesan cheese
1/4 cup olive oil
Serrano Pepper Pesto:
Put all the pesto ingredients in a food processor and process just until the pesto is mixed together and finely chopped – you want a little texture.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
