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Chicken and Pineapple Mini Quesadillas

Chicken and Pineapple Mini Quesadillas

with Green Bell Pepper & Lime Crema

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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!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 g

Chicken Breasts

6 unit

Flour Tortillas


200 g

Green Bell Pepper

95 g


56 g

Red Onion, chopped

1 unit


7 g


1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

½ cup

Monterey Jack Cheese, shredded


6 tbsp

Sour Cream


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber4 g
Protein55 g
Cholesterol170 mg
Sodium1460 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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.


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.


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.