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Chicken Pineapple Quesadilla Recipe

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This recipe for Chicken Pineapple Quesadilla is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 red onion
1 green bell pepper
4 oz. pineapple
6 oz chicken breast
4 oz grape tomatoes
1/4 oz cilantro
1 lime
1 T. southwest spice blend
2 flour tortillas
1 c. mozzarella cheese
2 T. sour cream

Directions:
Directions:
Wash & Dry all produce. Preheat broiler to high. Halve, peel and thinly slice onion. mince a few slices until you have 2 T then set aside in a small bowl. Core, seed and thinly slice bell pepper. Drain pineapple. Cut half the chicken into 1/2 inch cubes. 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. Season with salt and pepper.

Chop tomatoes and cilantro. Halve lime. Add tomatoes, half the cilantro, squeeze of lime to bowl with minced onion and toss to combine. Season with salt and pepper.

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. Season with salt and pepper. Return veggies to pan along with squeeze of lime and remaining cilantro.

Rub one side of tortilla with drizzle of oil. Repeat with other tortilla. Place both tortillas oil-side down on a baking sheet. Take half of mozzarella cheese in even layer. Top with filling, then sprinkle with remaining cheese. Fold tortilla in half to create two quesadillas. Broil or bake quesadilla until golden brown. Flip and repeat (1-2 minutes per side).

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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