Chicken and Pineapple Quesadillas

🥘 Ingredients

• black pepper
  1 tsp
• chicken breasts
  2 pieces
• cilantro
  1 bunch
• grape tomatoes
  1 c
• green bell pepper
  1 unit
• lime
  1 unit
• monterey jack cheese
  1 c
• olive oil
  2 tbsp
• pineapple
  1 c
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• whole wheat 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 F. Halve, peel, and thinly slice the red onion . Mince a few onion slices (about 2 tbsp) for the pico de gallo and set aside in a small bowl . Core, seed, and thinly slice the green bell pepper . Drain the pineapple . Cut 1 of the chicken breasts into 1/2-inch cubes.

   red onion: 1 unit, green bell pepper: 1 unit, pineapple: 1 c, chicken breasts: 2 pieces
2. 

   2

   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 minutes to ⏱️ 5 minutes , until softened. Season with salt and black pepper .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
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 onions. Stir in a squeeze of lime juice, and season with salt and pepper.

   grape tomatoes: 1 c, cilantro: 1 bunch, lime: 1 unit
4. 4

   Add the pineapple to the pan with the peppers and onions. Cook for ⏱️ 2 minutes to ⏱️ 3 minutes , until slightly caramelized. Season with salt and pepper. Remove from the pan and set aside. Add the chicken, a drizzle of olive oil, and the southwest spice blend to the pan. Cook, tossing, for ⏱️ 3 minutes to ⏱️ 4 minutes , until cooked through. Season with salt and pepper. Return the pineapple mixture to the pan along with a squeeze of lime and the remaining cilantro.

   southwest spice blend: 2 tbsp
5. 

   5

   Using 2 whole wheat tortillas , rub one side of each with a small drizzle of olive oil. Place oil-side down on a baking sheet . Spread half the monterey jack cheese evenly onto each tortilla. Top with the chicken mixture and remaining cheese. Fold the tortillas over. Place under the broiler for ⏱️ 1 minute to ⏱️ 2 minutes , until golden brown. Flip and broil ⏱️ 1 minute to ⏱️ 2 minutes on the other side. Watch carefully so they do not burn.

   whole wheat tortillas: 4 unit, monterey jack cheese: 1 c
6. 6

   Cut the quesadillas into wedges, and serve with the pico de gallo and sour cream .

   sour cream: 2 tbsp