Chicken Pineapple Quesadillas
with Pico de Gallo and Southwestern Spices
If you thought sweet-and-savory combos were delicious, prepare to be blown away by this dream come true. Chicken breasts and shredded mozzarella bring the classic quesadilla comforts you crave, while our Southwest spice blend adds some warm and smoky pizazz. But then the addition of pineapple smashes all your notions of what a quesadilla can be in the most amazing way. And even better, this is the perfect meal for prepping with your kids. Quesadillas for all, we say. Quesadillas for all!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 unit
Green Bell Pepper
8 ounce
Pineapple
12 ounce
Chicken Breasts
2 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
2 tablespoon
Southwest Spice Blend
4 unit
Flour Tortillas
(Contains Soy, Wheat)
2 cup
Mozzarella Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
8 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP minced onion, then set this aside in a small bowl. Core, seed, and thinly slice bell peppers. Drain pineapple. Cut chicken into ½-inch cubes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Cook, tossing occasionally, 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.
While veggies cook, finely chop tomatoes and cilantro. Halve lime. Add tomatoes, half the cilantro, and a squeeze of lime to bowl with minced onion. Toss to combine. Season with salt and pepper.
Add a large drizzle of oil, chicken, and Southwest spice to same pan over medium-high heat. Cook, tossing, until 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.
Rub one side of each tortilla with a drizzle of oil. Place 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 4 quesadillas.
Broil or bake quesadillas in oven until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on them to make sure they don’t burn.) Cut into wedges, then serve with pico de gallo and sour cream on the side.
