Chicken and Pineapple Mini Quesadillas
with Green Bell Pepper & Lime Crema
If you thought sweet and savoury combos were delicious, prepare to be blown away by this chicken and pineapple quesadilla, co-starring green bell pepper! A zesty lime crema elevates this dish to a new family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Green Bell Pepper
95 g
Pineapple
56 g
Red Onion, chopped
1 unit(s)
Lime
7 g
Cilantro
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 tsp
Chipotle Powder
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Roughly chop cilantro. Cut pineapple into 1/4-inch slices. Zest, then juice half the lime. Cut remaining lime into wedges. Core, then cut pepper into 1/4-inch slices. Pat chicken dry with paper towels, then cut into 1/2-inch pieces.
Toss peppers, pineapple, onions and 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until peppers are tender, 8-10 min.
While veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken, Mexican seasoning and 1/4 tsp chipotle. (NOTE: Reference Heat Guide.) Season with salt and pepper. Cook, stirring often, until chicken is cooked through, 4-5 min.** (NOTE: Cook in batches for 4 ppl.)
Remove pan from heat. Transfer chicken to a large bowl and set aside. Wipe the pan clean. Add veggies, pineapple, lime zest and half the cilantro to the bowl with chicken. Stir to coat. Arrange tortillas, on a clean surface. Divide chicken filling on one side of each tortilla. Sprinkle over cheese. Carefully, fold the other side of tortilla over filling.
Heat the same pan over medium heat. When hot, add three quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas. Meanwhile, stir together sour cream, remaining cilantro and 2 tsp lime juice (dbl for 4 ppl) in a small bowl.
Cut quesadillas into triangles and divide between plates. Serve with crema and any remaining filling on the side. Squeeze over a lime wedge, if desired.