Chicken Pineapple Quesadillas
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Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwestern Spices

If you thought sweet-and-savory combos were delicious, prepare to be blown away by this chicken, cheese, and pineapple dream-come-true. Breast meat and shredded mozzarella bring the classic quesadilla comforts you crave, while our Southwest spice blend adds some warm and smoky pizazz. But then the tropical fruit comes in and smashes all your notions of what a quesadilla can be in the most amazing way.

Allergens:
Soy
Wheat
Milk

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Green Bell Pepper

4 ounce

Pineapple

6 ounce

Chicken Breasts

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

1 tablespoon

Southwest Spice Blend

3 unit

Flour Tortillas

(Contains Soy, Wheat)

1 cup

Mozzarella Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber5 g
Protein40 g
Cholesterol90 mg
Sodium980 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

Small Bowl
Strainer
Large Pan
Baking Sheet

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper. Drain pineapple. Cut half the chicken into ½-inch cubes (use the rest as you like).

Cook Veggies
2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced red onion and bell pepper. Cook, tossing occasionally, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Make Pico de Gallo
3

While veggies cook, finely chop tomato and cilantro. Halve lime. Add tomato, half the cilantro, and a squeeze of lime to bowl with minced red onion. Toss to combine. Season with salt and pepper.

Make Filling
4

Add a drizzle of oil, chicken, and Southwest spice blend to same pan. Cook, tossing, until no longer pink in center, 3-4 minutes. Season with salt and pepper. Return veggies to pan along with a squeeze of lime and remaining cilantro. Toss to combine, then remove pan from heat.

Make Quesadillas
5

Take 2 tortillas (we sent more) and rub one side of each with a drizzle of oil. Place oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it on tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.

Finish and Serve
6

Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on them to make sure they don’t burn.) Cut into wedges, then serve with pico de gallo and sour cream on the side.