Cheesy Pineapple & Chicken Taco-dillas

Pat chicken dry with paper towels; season all over with salt, pepper, and as much Mexican Spice Blend as you like. Drain pineapple; roughly chop. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add pineapple and cook, stirring, until warmed through, about 30 seconds. Turn off heat; transfer to a plate. Wipe out pan. Place tortillas on a clean work surface. Evenly sprinkle Mexican cheese blend onto one half of each tortilla. Top with cooked chicken, then sprinkle with remaining Mexican cheese blend. Fold tortillas in half to create taco-dillas. Heat a drizzle of oil in pan used for chicken over medium heat. Add taco-dillas and cook until tortillas are browned and cheese melts, 3-5 minutes per side. (You may need to work in batches, using a drizzle of oil for each batch.) Divide taco-dillas between plates and serve with sour cream on the side.

Chicken is fully cooked when internal temperature reaches 165°.