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Ingredients

2 cups Assorted vegetables: mushrooms, zucchini, yellow squash, carrot, broccoli, cauliflower, cut small
2 tsp. Olive oil
1/2 tsp. Shallot, minced
1/4 tsp. Garlic, minced
6-8 Fresh basil leaves, minced
Salt to season
Fresh ground black pepper to season
6 Eggs
12 Flour Tortillas, 6-8"
12 oz. Boursin Cheese (garlic herb cheese)
1/2 cup Pesto (recipe follows)
2 cups Monterey Jack Cheese, grated
1/2 cup Green Chile, mild, diced
1/4 cup Cilantro, fresh, chopped
1/4 cupPinenuts, toasted
1/2 cup Butter, clarified
1/3 cup Sour cream
1 cupPico de Gallo (recipe follows)
6 Cilantro sprigs

Method
Prepare pesto and Pico de Gallo, reserve. Heat olive oil in a sauté pan. Add shallot and garlic, sauté briefly. Add vegetables and basil, sauté until tender. Season with salt and pepper, reserve. Season eggs and scramble, reserve. Lay 6 of the tortillas on work surface and spread each with Boursin cheese. Next spread a thin layer of pesto and top with jack cheese.

Add scrambled egg, sautéed vegetables, green chiles. pinenuts and cilantro. Top with additional jack cheese. Spread Boursin cheese on the remaining tortillas and place on top to form quesadillas. Heat small amount of clarified butter in a skillet or flat grill and cook quesadillas until golden brown and the cheese has melted.

Remove and cut into quarters and place on a warm serving plate returning it to its original shape. Place Pico de Gallo in the center of each quesadilla. Garnish with sour cream and cilantro sprigs.

Makes 6 Quesadillas

Pesto
Ingredients

3 cups Basil leaves, fresh, stems removed
2 tsp. Garlic, chopped
3 oz.Olive oil
1/4 cup Pinenuts, toasted
1/4 cup Parmesan cheese, grated

Method
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Makes 1 cup

Pico De Gallo
Ingredients

1 1/2 cup Fresh tomatoes, diced
1/2 cup Red onion, finely diced
1/2 tsp. Jalapeno pepper, seeded, finely diced
1 tsp. Fresh garlic, minced
1 T.Cilantro, minced
Squeeze of fresh lemon juice
Salt to taste
Fresh ground black pepper to taste

Method
Combine ingredients in a large bowl. Mix thoroughly. Season with salt and pepper. Adjust seasoning if necessary. Cover tightly and refrigerate until service.

Chef Larry's Notes
Use Pico de Gallo as a base for guacamole by simply adding 4 -6 each ripe avocados and mixing thoroughly. For a Salsa Cruda, puree Pico de Gallo in blender for until slightly smooth. For a spicier Pico de Gallo, increase the amount of jalapeno pepper.

Makes 6 - 8 Servings

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