Caramelized Pineapple Chicken Quesadillas With Strawberry Salsa Recipes

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.

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 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.