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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Red Onion, chopped
Monterey Jack Cheese, shredded
Not included in your delivery
Salt and Pepper*
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.