Caramelized Pineapple Quesadillas With Spicy Strawberry Salsa Recipes

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CARAMELIZED PINEAPPLE CHICKEN QUESADILLAS WITH STRAWBERRY SALSA



Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa image

Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa - perfect summertime eats! These quesadillas are loaded with flavors and make for a super simple meal!

Provided by Joanna Cismaru

Categories     Lunch

Time 35m

Number Of Ingredients 19

3 tablespoon coconut oil
2 cups pineapple chunks (cut into squares)
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 onion (sliced)
1 red bell pepper (julienned)
1/2 small jalapeno pepper (seeded and diced)
2 chicken breast (boneless and skinless, I used rotisserie chicken, which I shredded)
1 cup cheddar cheese (white, freshly grated)
1/2 cup cilantro (fresh)
4 large tortillas (I used corn and flour tortillas)
1 medium tomato (chopped)
3/4 cup strawberries (chopped)
1/2 onion (finely diced)
1/2 jalapeno (seeded and diced)
1/3 cup cilantro (fresh)
1 tablespoon lemon juice
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

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.

Nutrition Facts : ServingSize 1 quesadilla, Calories 477 kcal, Carbohydrate 53 g, Protein 21 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 65 mg, Sodium 473 mg, Fiber 5 g, Sugar 45 g

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



Caramelized Pineapple and Chicken Quesadillas with Spicy Strawberry Salsa Recipe - (4.5/5) image

Provided by á-43854

Number Of Ingredients 18

SALSA:
2 cups fresh pineapple chunks, cubed
3 tablespoons coconut oil
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 vidalia onion, diced
1 small poblano pepper, seeded and diced
1 boneless, skinless chicken breast, grilled and shredded
6 ounces Monterrey Jack cheese, freshly grated
1/2 cup cilantro, freshly torn
1 medium tomato, chopped
3/4 cup strawberries, chopped
1/4 red onion, finely diced
1/2 jalapeño, seeded and diced
1/3 cup cilantro, freshly torn
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

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.

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