Yield: 6 portions
- 3 cups Chicken stock, low sodium
- 3 ea. Chicken breast, large, boneless and skinless, cut in strips
- ¾ cup Peanut Pesto (recipe follows)
- ½ tsp. Cumin
- 6 ea. Flour tortillas, whole-wheat
- 1½ cup Monterrey Jack cheese, shredded
- Fresh cilantro, finely chopped
- 2 oz. Peanuts, toasted
- Peanut oil as needed
- Bring the chicken stock to a simmer and add ½ cup of peanut pesto, cumin, and the chicken breast. Simmer, covered, for 20 minutes or until the breast is cooked through but still juicy. Rest at room temperature for 10 to 15 minutes in the broth; drain in a colander.
- Lay the flour tortillas out and place a portion of chicken breast on half of each tortilla. Sprinkle each with the remaining peanut pesto, cheese, and cilantro. Fold in half.
- Heat a small amount of peanut oil in a pan and toast each tortilla until it is golden brown, about 2 to 3 minutes on each side.
- Place on platter and serve or chill and pack for lunch to reheat or eat at room temperature later.
- 1 cup Basil, packed
- ½ cup Peanuts, toasted
- 1 ea. zest of Lemon
- ¼ tsp. Sea salt
- 1/8 tsp. Black pepper
- 1 ea. Garlic clove, sliced
- 3 Tbsp. Parmesan cheese
- ¾ cup Peanut oil
- Pulse all the ingredients in a blender until mostly smooth. Transfer to a covered container; will keep for 3 to 4 days in the refrigerator.
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.