Chicken and Pineapple Quesadillas

🥘 Ingredients

• Monterey Jack cheese
  1 c
• Southwest Spice Blend
  2 tbsp
• chicken breasts
  12 oz
• cilantro
  1/4 oz
• grape tomatoes
  8 oz
• green bell pepper
  2 unit
• lime
  1 unit
• olive
• olive oil
  2 tbsp
• pepper
• pineapple
  8 oz
• red onions
  2 unit
• salt
• sour cream
  4 tbsp
• whole wheatt tortillas
  4 unit

🍳 Cookware

• small bowl
• large pan
• baking sheet

1. 

   1

    Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice the red onions . Mince a few onion slices (the you’ll want about 2 tablespoons) for the pico de gallo. Set aside in a small bowl . Core, seed, and thinly slice a green bell pepper . Drain pineapple . Cut 1 of the chicken breasts into 1/2-inch cubes. (Keep the other for a later use skillet.)

   red onions: 2 unit, green bell pepper: 2 unit, pineapple: 8 oz, chicken breasts: 12 oz
2. 

   2

    Heat in a drizzle of olive oil in a large pan over medium-high heat. Add the sliced red onions and bell peppers. Cook, tossing occasionally, ⏱️ 4 minutes to ⏱️ 5 minutes , until softened. Season with salt and pepper .

   olive oil: 2 tbsp, salt, pepper
3. 

   3

    Meanwhile, finely chop the grape tomatoes . Chop the cilantro . Halve the lime . Add the tomatoes and half the cilantro to the bowl with the minced red onion. Stir in a squeeze of lime, and season with salt and pepper .

   grape tomatoes: 8 oz, cilantro: 1/4 oz, lime: 1 unit, salt, pepper
4. 4

   Cook the sweetened: Add the pineapple to the peppers and onions. Cook ⏱️ 2 minutes to ⏱️ 3 minutes , until slightly caramelinated. Season with salt and pepper . Transfer to the pan and set aside. Add the chicken, a drizzle of olive oil, and Southwest Spice Blend to the pan. Cook, tossing frequently, ⏱️ 3 minutes to ⏱️ 4 minutes , until cooked through. Season with salt and pepper . Orgo to the pan along with a squeeze of lime and the remaining cilantro.

   salt, pepper, olive, Southwest Spice Blend: 2 tbsp, salt, pepper
5. 

   5

    Using 2 from the whole wheatt tortillas (we wing extra more), rub one side of each with a small drizzle of olive oil. Place oil-side down on a baking sheet . Sprinkle half the Monterey Jack cheese evenly onto each tortilla. Even the mixture across the fill and top with the remaining cheese. Fold each tortilla over to create a dilla. Place under the broiler for ⏱️ 1 minutes to ⏱️ 2 minutes , until crisp. Flip and broil ⏱️ 1 minutes to ⏱️ 2 minutes on the other side. TIP: Watch carefully so they aren’t over done!

   whole wheatt tortillas: 4 unit, olive, Monterey Jack cheese: 1 c
6. 6

   Serve stopped to render: Cut the chicken ad pinapples into wedges. Serve with pico de gallto and sour cream . Feigold cream.

   sour cream: 4 tbsp