Caramelized Pineapple And Chicken Quesadillas With Spicy Strawberry Salsa Recipe 455

RECIPES

Steps:

• Melt butter in pan and add the DOLE® drained pineapple. Continue cooking until light golden. Add chicken and heat through. Remove and set aside.Combine TABASCO® Sauce and both shredded cheeses. Set aside.Assemble quesadilla by applying the browned pineapple and chicken on four of the tortillas. Add the TABASCO® Sauce infused cheeses and top with the remaining tortillas.Heat the top and bottom of each quesadilla in a pan over medium heat until crispy. Serve.

CARAMELIZED PINEAPPLE AND CHICKEN QUESADILLAS WITH SPICY STRAWBERRY SALSA RECIPE - (4.5/5)

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally-about 6 to 8 minutes. Remove pineapple and place in a bowl, then add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3 to 5 minutes, then remove from the skillet and place in the bowl with the pineapple. Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese (make sure you leave enough for the second quesadilla), chicken, the pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa. SALSA: Combine all ingredients together in a bowl and mix thoroughly. The longer it sits, the more flavor that develops. Keeps well in the fridge for 2 to 3 days.

CARAMELIZED PINEAPPLE CHICKEN QUESADILLAS WITH STRAWBERRY SALSA

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon of the coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally - about 6-8 minutes.
• Place pineapple in a bowl and set aside; add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes. Add chicken to skillet and cook until heated through. Remove chicken mixture from skillet and add to the bowl with pineapple.
• Reduce the heat in the skillet to low and add another 1/2 tablespoon of coconut oil. Place a tortilla down and sprinkle with a quarter cup of the cheese, chicken, the pineapple, onions and peppers, and cilantro, then add another 1/4 cup of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.
• For salsa, combine all ingredients together in a bowl and mix thoroughly.

CARAMELIZED PINEAPPLE QUESADILLAS. [WITH SPICY STRAWBERRY SALSA!]

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally - about 6-8 minutes. Remove pineapple and place in a bowl, then add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes, then remove from the skillet and place in the bowl with the pineapple.
• Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese (make sure you leave enough for the second quesadilla), chicken, the pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.
• For salsa, combine all ingredients together in a bowl and mix thoroughly. The longer it sits, the more flavor that develops. Keeps well in the fridge for 2-3 days.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

EASY SPICY CHICKEN QUESADILLAS

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

ASIAN CHICKEN-QUESADILLA-WITH-GRILLED-PINEAPPLE-SALSA-AND-HOISIN

Steps:

• Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
• Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
• Season chicken with salt and pepper.
• Heat oil in large saute pan over high heat almost to smoke.
• Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
• Let the chicken sit and then slice on a bias into 1/2 inch pieces.
• Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
• Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
• Stack the 2 layers and cover with the remaining tortilla.
• Bake for 8-12 minutes until crisp and cheese is melted.
• Cut into half to serve hot with vinaigrette and salsa.
• Salsa:.
• Heat grill. Or George Forman.
• Grill pineapple slices 2-3 minute per side.
• Remove and cut into med. dice.
• Add cilantro, lime, onion, jalapeno and olive oil.
• Season with S & P. Let sit 1/2 hour.
• Hoisin Vinaigrette:.
• Place onion, garlic, hoisin and vinegar in a blender and blend.
• Slowly add the sesame and olive oil until emulsified.
• Season with S & P.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
• Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
• Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
• Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
• Serve the quesadilla with pico de gallo, guacamole and sour cream.