Jalapeno-pumpkin Seed Quesadillas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup raw unsalted pumpkin seeds
• 1 jalapeno pepper, seeded
• 1 1/2 cups fresh cilantro, packed,rinsed and spun dry
• 1 1/2 cups fresh parsley leaves, packed,rinsed and spun dry (preferably flat-leaf)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 8 wheat flour tortillas
• 1 cup grated low-fat cheddar cheese or 1 cup nonfat cheddar cheese
• 1 lb grilled chicken, shredded (optional)
• nonstick cooking spray
• 1 cup light and firm silken tofu
• 1 roasted red pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon salt (or to taste)
• fresh ground black pepper

Recipe

• 1 toast pumpkin seeds in a dry skillet over medium-high heat until they pop and jump.
• 2 in a food processor, finely mince jalapeno and garlic.
• 3 add toasted pumpkin seeds, cilantro, parsley, salt and olive oil; blend until it reaches the consistency of paste.
• 4 spread 1/4 of the paste on a tortilla.
• 5 sprinkle with 1/4 of the cheese and 1/4 of the chicken, if using.
• 6 cover with another tortilla.
• 7 repeat, using remaining tortillas and fillings.
• 8 spray a griddle or heavy skillet with cooking spray and place over medium-high heat.
• 9 add a quesadilla.
• 10 when one side is toasted, about 2 minutes, spray top tortilla with cooking spray and turn.
• 11 continue to cook until the second side is toasted and cheese melts.
• 12 cut in half or quarters.
• 13 serve with roasted red pepper cream.
• 14 roasted red pepper cream: 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 black pepper.