Cilantro-Pecan Pesto:

1 1/2 c. fresh cilantro leaves
1/3 c. olive oil, divided
2 tbsp. pine nuts
2 garlic cloves, chopped
2 tbsp. pecans, chopped
1/4 c. shredded Parmesan cheese

Put cilantro, garlic and 2 tablespoons olive oil in a food processor. Process until a rough paste forms. Add pecans, pine nuts and cheese and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month.

Toppings:

sour cream
chopped cilantro

Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal and chill 2 hours. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat (350°F to 400°F) 4 minutes on each side or until done. Cut chicken into thin strips. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese and chicken. Top with remaining tortillas. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°F) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.