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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!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 g

Chicken Breasts

6 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

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

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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

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.

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.)

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.

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.

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.