Smoky Chicken Pineapple Quesadillas with Fresh Pico De Gallo

If you love the combination of sweet and savory, these quesadillas are about to become your new favorite. Juicy chunks of chicken are seasoned with a smoky Southwest spice blend, then paired with caramelized pineapple, tender bell peppers and onions. All of that gets tucked into crispy flour tortillas with plenty of melted mozzarella cheese.

What really sets this dish apart is the bright, fresh pico de gallo made with ripe tomatoes, cilantro and a squeeze of lime. It cuts through the richness of the cheese and adds a burst of freshness in every bite. Serve these quesadillas with a dollop of sour cream for a meal that’s both comforting and exciting.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the broiler to high or oven to 500°F. Halve, peel and thinly slice the red onion. Mince about 2 tablespoons of the sliced onion and set aside in a small bowl. Core, seed and thinly slice the green bell peppers. Drain the pineapple if using canned. Cut the chicken breasts into ½-inch cubes.
2. Heat a large drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers. Cook, tossing occasionally, until softened, 4-5 minutes. Season with salt and pepper. Add the pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season again with salt and pepper. Transfer the mixture to a plate and set aside.
3. Meanwhile, finely chop the tomatoes and cilantro. Halve the lime. Add the tomatoes, half the cilantro and a squeeze of lime juice to the bowl with the minced onion. Toss to combine. Season with salt and pepper. Set the pico de gallo aside.
4. Add another drizzle of oil to the same skillet over medium-high heat. Add the chicken and Southwest spice blend. Cook, tossing, until the chicken is cooked through and no longer pink in the center, 3-4 minutes. Season with salt and pepper. Return the vegetable-pineapple mixture to the skillet, add a squeeze of lime juice and the remaining cilantro and toss to combine. Remove from heat.
5. Rub one side of each tortilla with a drizzle of oil. Place the tortillas oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the chicken-vegetable filling among the tortillas, then top with the remaining mozzarella. Fold each tortilla in half to form a quesadilla.
6. Broil or bake the quesadillas until the tops are golden brown, 1-2 minutes. Carefully flip and cook the other side until golden, another 1-2 minutes. Watch closely to prevent burning. Cut into wedges and serve with the pico de gallo and sour cream on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, Monterey Jack, cheddar or a Mexican blend would work well in place of mozzarella.

How do I prevent the quesadillas from getting soggy?

Make sure to cook the filling until any excess moisture evaporates and don’t overfill the tortillas.

Can I make these quesadillas ahead of time?

You can prep the filling and pico de gallo in advance, then assemble and cook the quesadillas just before serving for the best texture.