Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa
If you want to add more Mexican recipes to your recipe box, Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa might be a recipe you should try. This recipe serves 4 and costs $3.08 per serving. One serving contains 546 calories, 36g of protein, and 16g of fat. It is brought to you by Jo Cooks. It works well as a rather pricey hor d'oeuvre for Mother's Day. Head to the store and pick up white cheddar cheese, cilantro, tomato, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. 529 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free diet. With a spoonacular score of 93%, this dish is super. Users who liked this recipe also liked Caramelized Pineapple Quesadillas. , Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas), and Quesadillas al Pastor with Pineapple Salsan and Pineapple Guacamole.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 boneless, skinless grilled chicken breast or roasted, shredded
½ cup freshly torn cilantro
¼ tsp cinnamon
3 tbps coconut oil
½ jalapeno, seeded and diced
½ small jalapeno pepper, seeded and diced
juice from ½ lemon
1 onion, sliced
2 cups fresh pineapple chunks, cut into squares
1 red bell pepper julienned
pinch of salt
salt and pepper to taste
¾ cup chopped strawberries
1 medium tomato, chopped
4 large tortillas, I used corn and flour tortillas
1 cup white cheddar cheese, freshly grated
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat a large skillet over medium heat and add 1 tablespoon of the coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes.Place pineapple in a bowl and set aside; add another ½ teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes. Add chicken to skillet and cook until heated through. Remove chicken mixture from skillet and add to the bowl with pineapple.Reduce the heat in the skillet to low and add another ½ tablespoons of coconut oil. Place a tortilla down and sprinkle with a quarter cup of the cheese, chicken, the pineapple, onions and peppers, and cilantro, then add another ¼ cup of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.For salsa, combine all ingredients together in a bowl and mix thoroughly.
Step by step:
1. Heat a large skillet over medium heat and add 1 tablespoon of the coconut oil.
2. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes.
3. Place pineapple in a bowl and set aside; add another ½ teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes.
4. Add chicken to skillet and cook until heated through.
5. Remove chicken mixture from skillet and add to the bowl with pineapple.Reduce the heat in the skillet to low and add another ½ tablespoons of coconut oil.
6. Place a tortilla down and sprinkle with a quarter cup of the cheese, chicken, the pineapple, onions and peppers, and cilantro, then add another ¼ cup of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.For salsa, combine all ingredients together in a bowl and mix thoroughly.
Nutrition Information:
covered percent of daily need
