Goat Cheese and Poblano Pepita Pesto Quesadillas | Oregonian Recipes

Ingredients

• 1 poblano chile
• 1 cup pepitas (see note)
• 1 cup coarsely chopped fresh cilantro
• 1 large green onion, cut into 2-inch pieces
• 2 cloves garlic
• 2 tablespoons extra-virgin olive oil
• 1/2 cup water
• Salt
• 1 cup cherry tomatoes, quartered
• 1 ripe avocado, peeled and diced
• 1/4 cup diced red onion
• 1 teaspoon chopped garlic
• 1/4 cup Poblano Pepita Pesto
• 1 tablespoon fresh lime juice plus extra if needed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 6-inch corn tortillas
• 1/2 cup soft goat cheese