Chicken pineapple quesadilla recipe easy

In addition on Pico de Gallo and Southwestern Spices

If you thought sweet-and-savory combos have been delicious, get in a position to be blown away by way of this hen, cheese, and pineapple dream-come-true. Breast meat and shredded mozzarella lift the antique quesadilla comforts you crave, while our Southwest spice combine supplies some warmth and smoky pizazz. But then the tropical fruit is to be had in and smashes all of your notions of what a quesadilla may also be in necessarily essentially the most glorious means.


Ingredients

serving amount 2

• 1 unit Red Onion
• 1 unit Green Bell Pepper
• Four ounce Pineapple
• 6 ounce Chicken Breasts
• 1 unit Roma Tomato
• ¼ ounce Cilantro
• 1 unit Lime
• 1 tablespoon Southwest Spice Blend
• Three unit Flour Tortillas (IncorporatesWheat)
• 1 cup Mozzarella Cheese (ContainsMilk)
• 2 tablespoon Sour Cream (ContainsMilk)

Instructions

1. Preheat and Prep
Wash and dry all produce. Preheat broiler to over the top or oven to 500 ranges. Halve, peel, and thinly slice onion. Mince a few slices until you have got 2 TBSP, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper. Drain pineapple. Cut phase the hen into ½-inch cubes (use the remaining as you like).

2. Cook Veggies
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced crimson onion and bell pepper. Cook, tossing from time to time, until softened, Four-Five minutes. Season with salt and pepper. Add pineapple and get ready dinner, tossing, until calmly browned, 2-Three minutes. Season with salt and pepper. Remove from pan and set aside.

3. Make Pico de Gallo
While veggies get ready dinner, finely chop tomato and cilantro. Halve lime. Add tomato, phase the cilantro, and a squeeze of lime to bowl with minced crimson onion. Toss to combine. Season with salt and pepper.

To get they all, please talk over with right here. Thank you for studying and Happy Cooking.

source:hellofresh.com

Tweet