Ingredients

• 1 bunch fresh cilantro leaves
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper
• 1 teaspoon ground coriander
• 1/2 cup olive oil
• Salt and pepper
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon Cilantro Pesto
• 1/2 cup olive oil
• Salt and pepper
• 1 ripe mango, peeled and sliced
• 1 jalapeno, seeded and minced
• 1 tablespoon honey
• Pinch salt
• 4 small flour tortillas
• 1 (12-ounce) package queso anejo
• 1 head Boston lettuce, washed and roughly torn
• 1 head red leaf lettuce, washed and roughly torn

Instructions

1. Pesto:
2. Roughly chop the cilantro, making sure not to get too much of the stem. Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander. With the processor running, add the oil in a slow stream. Let the processor run for about 30 seconds. Add salt and pepper, to taste, and pulse to combine. Set aside.
3. Vinaigrette:
4. Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
5. Mojo:
6. Place all the ingredients into the cleaned bowl of the processor and run until smooth. Set aside.
7. Assembly:
8. Preheat the oven to 350 degrees F.
9. Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla. Shred a generous amount of the queso onto each tortilla. Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot). Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute. Transfer to a baking sheet. Repeat with the other 3 tortillas. Place the baking sheet in the oven for 3 to 5 minutes.
10. As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish). Mound the salad onto 4 plates. Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces. Surround the salad with the 4 slices and drizzle with the Mango Mojo. Serve immediately.