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Chicken and Pineapple Quesadillas

Chicken and Pineapple Quesadillas

with Sweet Peppers, Caramelized Onion, and Pico de Gallo

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If you thought sweet-and-savory combos were delicious, prepare to be blown away by this creamy cheese and pineapple dream-come-true. Although we recommend using only one chicken breast for the filling, feel free to use both for a super stuffed quesadilla.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Breasts

1 unit

Green Bell Pepper

1 unit

Red Onion

4 ounce

Grape Tomatoes

1 tablespoon

Southwest Spice Blend

½ cup

Monterey Jack Cheese

(ContainsMilk)

4 unit

Whole Wheat Tortillas

(ContainsWheat)

¼ ounce

Cilantro

1 unit

Lime

2 tablespoon

Sour Cream

(ContainsMilk)

4 ounce

Pineapple

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2284.464 kJ
Calories546 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate55 g
Sugar16 g
Dietary Fiber10 g
Protein35 g
Cholesterol94 mg
Sodium668 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice the red onion. Mince a few onion slices (you’ll want about 2 Tablespoons) for the pico de gallo. Set aside in a small bowl. Core, seed, and thinly slice the bell pepper. Drain the pineapple. Cut 1 chicken breast into ½-inch cubes. (Keep the other for a later use.)

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 4-5 minutes, until softened. Season with salt and pepper.

3

Meanwhile, finely chop the 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, and season with salt and pepper.

4

Cook the pineapple and chicken: Add the pineapple to the pan with the peppers and onions. Cook 2-3 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 seasoning to the pan. Cook, tossing, for 3-4 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.

5

Using 2 tortillas (we sent more), rub one side of each with a small drizzle of olive oil. Place oil-side down on a baking sheet. Spread half the cheese evenly onto each tortilla. Top with the chicken mixture and remaining cheese. Fold the tortillas over. Place under the broiler for 1-2 minutes, until golden brown. Flip and broil 1-2 minutes on the other side. TIP: Watch carefully so they don’t burn!

6

Serve: Cut the chicken and pineapple quesadillas into wedges, and serve with the pico de gallo and sour cream. Enjoy!