1. Quesadillas: 2. Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken frommarinade, discard marinade. 3. Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. Cut chicken into thin strips. 4. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas. 5. Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned. Cut each quesadilla into quarters.Serve with desired toppings. 6. Cilantro-Pecan Pesto: 7. Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth. Cover and chill upto 5 days or freeze up to 1 month. 3/4 cup. ---------------------------------------------------------------------------
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