Houstonist Cooks: Jumping Pepita Quesadillas

Ever buy a bunch of parsley or cilantro for a dish that requires a tablespoon or two? What are you supposed to do with the rest of it, other than let it get slimy and gross in the fridge? We have a solution to this dilemma: make it into a spread for quesadillas. Parsley is loaded with Vitamins A and C, and both parsley and pumpkin seeds are excellent sources of Iron. These quesadillas are a great way to sneak some nutrients into picky eaters.

Jumping Pepita Quesadillas
Adapted from The Phytopia Cookbook

Serves 4

1/3 cup raw unsalted pumpkin seeds
1 jalapeno pepper, seeded
1 clove garlic, peeled
1 1/2 cups fresh cilantro, rinsed and dried
1 cup fresh parsley leaves, rinsed and dried
1/2 teaspoon salt
1 tablespoon olive oil
1 medium tomato
8 whole-wheat flour tortillas
1 cup grated Cheddar or Mexican blend cheese

1. Toast pumpkin seeds in a dry skillet over medium-high heat for a few minutes. They will start to jump and pop. Stir the seeds to prevent burning.
2. Mince jalapeno and garlic in a food processor. Add the pumpkin seeds, cilantro, parsley, salt and olive oil. Process until you have a paste.
3. Finely dice the tomato. Assemble the quesadilla by spreading 1/4 of the paste on a tortilla. Sprinkle with 1/4 of the tomato and about 1/4 cup of the cheese. Top with a second tortilla. Repeat for the remaining quesadillas.
4. Place each quesadilla in a skillet over medium high heat. Cook on one side until toasted, a few minutes. Flip and toast on the other side. Cut into wedges and serve.