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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Chicken Breast Strips
Southwest Spice Blend
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.
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.
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.
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.
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.
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.