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Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwestern Spices

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If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken and shredded mozzarella bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the pineapple comes to shake things up in the most delicious way.

Allergens:WheatMilk

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

1 unit

Red Onion

1 unit

Green Bell Pepper

4 ounce

Pineapple

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(ContainsWheat)

1 cup

Mozzarella Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber5 g
Protein31 g
Cholesterol95 mg
Sodium1090 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
Strainer
Large Pan
Paper Towel
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 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.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, 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.

3

Meanwhile, core, seed, and dice tomato. Chop cilantro. Halve lime. Add tomato, half the cilantro, and a squeeze of lime to bowl with minced onion and toss to combine. Season with salt and pepper.

4

Pat chicken dry with a paper towel, then, along with a drizzle of oil and Southwest spice, add to pan used for veggies over medium-high heat. Cook, tossing, until chicken is 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.

5

Rub one side of a tortilla with a drizzle of oil. Repeat with other tortilla. Place both tortillas oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it onto tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.

6

Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on these and watch out for any burning.) Cut into wedges, then serve with pico de gallo and sour cream on the side.