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Chicken Pineapple Quesadillas
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Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwestern Spices

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If you thought sweet-and-savory combos were delicious, prepare to be blown away by this 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—it’ll only make it oozier, chunkier, and a greater delight to hold and behold.

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

6

Chicken Breasts

1

Green Bell Pepper

1

Red Onion

1

Roma Tomato

1

Southwest Spice Blend

1

Mozzarella Cheese

(ContainsMilk)

2

Whole Wheat Tortillas

(ContainsWheat)

¼

Cilantro

1

Lime

2

Sour Cream

(ContainsMilk)

4

Pineapple

Not included in your delivery

4

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol90 mg
Sodium800 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
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 red onion. Mince a few slices until you have 2 TBSP minced onion, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper. Drain pineapple. Chop 1 chicken breast into ½-inch cubes (use the other as you like).

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.

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.

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.

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.

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.