Holy guacamole, people! You gotta try these beautiful creations!
This is an adaptation of a Hello Fresh recipe - a service we love, btw. The recipe calls for raw, cubed chicken breasts and canned pineapple tidbits but I prefer to use shredded breasts of a roasted chicken and fresh pineapple. I also have an aversion to cilantro, which is a shame since I'm a fan of Mexican food, but such is life. At any rate, I leave the cilantro completely out of this recipe, but I'll include it here, since most people like it.
CHICKEN PINEAPPLE QUESADILLAS
Serves 4
2 chicken breasts (about 12 oz) 4 burrito-sized whole wheat tortillas
1 or 2 green bell peppers 1 lg or 2 small red onions
8 oz grape tomatoes 2 T Mrs. Dash Southwest Chipotle seasoning
1 C monterey jack cheese 1/4 oz cilantro
1 lime 4 T sour cream
2 T olive oil
1. PREP: Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice red onion. Mince a few onion slices (to make about 2T) for the pico de gallo. Set aside in a bowl. Core, seed, and thinly slice the bell pepper(s). Cut pineapple into to small chunks. You'll use about 8 ozs and can save the rest for another time. (Yum!) Shred the chicken breasts. Place in a microwave safe bowl and add Mrs. Dash Southwest Chipotle seasoning and 2-4 T of water. Stir to mix and set aside.
2. COOK THE PEPPERS AND ONIONS: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced red onions and bell peppers. Cook, tossing occasionally, for 4-5 mins, until softened. Season with salt and pepper.
3. MAKE THE PICO DE GALLO: Meanwhile, finely chop the tomatoes and cilantro. Add tomatoes and HALF of the cilantro to the bowl with the diced onions. Halve the lime. Stir in a squeeze (or more) of lime juice, and season with salt and pepper to taste.
4. HEAT THE CHICKEN AND COOK THE PINEAPPLE: Cover
seasoned chicken and warm in microwave for 2-3 minutes. While
it's warming, add pineapple to pan with peppers and onions. Cook 3-4 minutes, until pineapple is warm. Season with salt and
pepper. Stir in chicken, remaining cilantro, and a squeeze of lime.
5. ASSEMBLE THE QUESADILLAS: Rub one side of each tortilla with a little olive oil. Place oil side down on a baking sheet. Spread 1/8 cup of cheese onto half of each tortilla. Top with 1/4 of chicken mixture, then another 1/8 cup of cheese. Fold the tortillas over.Place under the broiler (or in oven) for 1-2 minutes, until golden brown. Flip and broil 1-2 minutes on the other side. Watch carefully; it's super easy to burn them.
6. SERVE: Cut the quesadillas into wedges, and serve with pico de
gallo and sour cream. Get ready for a joyful mouth and stomach!