CW Florida Quarantine Cookbook

Judy Layton | Boca Raton Chicken Pineapple Quesadilla

Prep Time: 30 Min. | Cook Time: 20 Min. | Makes 2 servings

Ingredients

1 yellow onion – thin slices (mince 2 TBSP for pico) 4 oz – can pineapple chunck’s (sliced) or 1 lunch box size works – drained 1 - Roma tomato Sm bunch Cilantro 1 Lime 2 - Chicken breast (cut into strips) 1 TBSP - Adobo southwest seasoning – or any spicy seasoning you have

1 pkg - Large flour tortillas 1 Cup – Mozzarella cheese 2 – TBSP Sour Cream

4 TSP - Olive Oil Salt and Pepper

Preparation

Make Pico De Gallo Dice tomato, chop cilantro. Combine the minced onion, tomato, cilantro to taste and squeeze half of a lime, salt and pepper to taste. Make Quesadillas Heat broiler to high. Rub one side of each tortilla with a little drizzle of oil and brush on. Place tortillas, oiled side down on baking sheet pan. Evenly fill half of the tortilla with the cheese and chicken mixture, fold the tortilla in half. Broil until brown on top, then flip on the other side, about 2 mins on each side. Cut into thirds, Top with pico and sour cream.

Cook Heat a drizzle of oil in large pan over medium high heat. Add sliced onion, cook until soft, 4-5 mins, season with salt and pepper. Add pineapple and cook until lightly browned, 2-3 mins. Turn off heat, remove and set aside in a bowl. Heat a little oil in the pan used from onions. Add Chicken and southwest spice, cook chicken on medium high heat until browned and cooked through, 6-8 mins. season with salt and pepper. Return the onion and pineapple to pan along with a squeeze of lime juice, stir to combine and heat a few mins.

Made with FlippingBook Online newsletter