Chicken Pineapple Quesadilla

I wasn’t sure how I felt about Chicken and Pineapple together, but it’s a surprisingly nice combination in a quesadilla.  Getting already cubed pineapple, makes the recipe not that labor intensive as well.  I have to say that it is a really nice and different take on your traditional quesadilla and I would definitely say you should give it a chance!

Prep Time: 10 minutes   Total Time:  30 minutes   Serves:  2 people

Ingredients you need to cook this shit:

  • 1 Red Onion
  • 1 Green Pepper
  • 4 oz. Pineapple
  • 6 oz. of Chicken Breast
  • 4 oz. of Grape Tomatoes
  • 1/4 oz. of Cilantro
  • 1 Lime
  • 1 TBSP of Southwest Spice Blend
  • 2 Flour Tortillas
  • 1 Cup of Mozzarella Cheese
  • 2 TBSP of Sour Cream
  • 4 tsp of Olive Oil

Directions on how to cook this shit:

  1. Wash, clean and dry your veggies.  Preheat broiler to high or oven to 500 degrees. Halve, peel and thinly slice onion. Mince a few slices until you have 2 TBSP, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper.  Drain pineapple. Cut half the chicken into 1/2 inch cubes.
  2. Chop tomatoes and cilantro. Halve lime. Add tomatoes, half the cilantro and a squeeze of lime to bowl with minced onion and toss to combine.  Season with salt and pepper.
  3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season with salt and pepper.  Remove from pan and set aside.
  4. Add a drizzle of oil, chicken, and Southwest spice to pan used for veggies over medium-high heat.  Cook, tossing, until chicken is no longer pink in center, 3-4 minutes. Season with salt and pepper.  Return veggies to pan along with a squeeze of lime and remaining cilantro. Toss to combine, then remove pan from heat.
  5. Rub one side of a tortilla with a drizzle of oil.  Repeat with other tortilla.  Place both tortillas oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it on tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.
  6. Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat with other side. (Be careful it can burn.) Cut into wedges, then serve with pico de gallo (aka the minced onions, tomato, cilantro bowl) and sour cream on the side.

Calories: 650

One Comment Add yours

  1. Came across your recipe today and I look forward to trying this dish.

    Liked by 1 person

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