Chicken and Pineapple Mini Quesadillas
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Chicken and Pineapple Mini Quesadillas

Chicken and Pineapple Mini Quesadillas

with Green Bell Pepper & Lime Crema

If you thought sweet and savoury combos were delicious, prepare to be blown away by this chicken and pineapple quesadilla, co-starring green bell pepper! A zesty lime crema elevates this dish to a new family favourite!

Allergens:
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 g

Chicken Breasts

6 unit

Flour Tortillas

(Contains Gluten)

200 g

Green Bell Pepper

95 g

Pineapple

56 g

Red Onion, chopped

1 unit

Lime

7 g

Cilantro

1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3347 kJ
Calories800 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber4 g
Protein55 g
Cholesterol170 mg
Sodium1460 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

Paper Towel
Zester
Large Bowl

Instructions

PREP
1

Before starting, preheat your broiler to high and wash and dry all produce.Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Roughly chop cilantro. Cut pineapple into 1/4-inch slices. Zest, then juice half the lime. Cut remaining lime into wedges. Core, then cut pepper into 1/4-inch slices. Pat chicken dry with paper towels, then cut into 1/2-inch pieces.

BROIL VEGGIES
2

Toss peppers, pineapple, onions and 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in middle of oven, tossing halfway through cooking, until peppers are tender, 8-10 min.

COOK CHICKEN
3

While veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken, Mexican seasoning and 1/4 tsp chipotle. (NOTE: Reference Heat Guide in Start Strong.) Season with salt and pepper. Cook, stirring often, until chicken is cooked through, 4-5 min.** (NOTE: Cook in batches for 4 ppl.)

ASSEMBLE QUESADILLAS
4

Remove pan from heat. Transfer chicken to a large bowl and set aside. Wipe the pan clean. Add veggies, pineapple, lime zest and half the cilantro to the bowl with chicken. Stir to coat. Arrange tortillas, on a clean surface. Divide chicken filling on one side of each tortilla. Sprinkle over cheese. Carefully, fold the other side of tortilla over filling.

FINISH QUESADILLAS
5

Heat the same pan over medium heat. When hot, add three quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas. Meanwhile, stir together sour cream, remaining cilantro and 2 tsp lime juice (dbl for 4 ppl) in a small bowl.

FINISH AND SERVE
6

Cut quesadillas into triangles and divide between plates. Serve with crema and any remaining filling on the side. Squeeze over a lime wedge, if desired.