Southwest Chicken Pineapple Quesadillas with Fresh Pico De Gallo

Get ready for a flavor explosion with these Southwest Chicken Pineapple Quesadillas! The combination of savory spiced chicken, sweet caramelized pineapple and melted mozzarella cheese is absolutely irresistible. Each bite is a perfect balance of sweet and savory, with a hint of heat from the Southwest spice blend.

These quesadillas are served with a bright and tangy pico de gallo made from fresh tomatoes, cilantro and lime, plus a dollop of sour cream for cooling contrast. They come together in under 30 minutes, making them an ideal quick dinner or fun weekend lunch. The whole family will love them!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

6 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices until you have 2 tablespoons; set aside in a small bowl. Core, seed and thinly slice the green bell pepper. Drain the pineapple. Cut half the chicken into ½-inch cubes (reserve the rest for another use).
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing occasionally, until softened, about 4-5 minutes. Season with salt and pepper. Add the pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season again. Remove the mixture from the pan and set aside.
3. While the vegetables cook, finely chop the tomatoes and cilantro. Halve the lime. In the bowl with the minced onion, combine the tomatoes, half the cilantro and a squeeze of lime juice. Toss to combine and season with salt and pepper. This is your pico de gallo.
4. Add another drizzle of oil to the same pan, along with the chicken and Southwest spice blend. Cook, tossing, until the chicken is no longer pink in the center, 3-4 minutes. Season with salt and pepper. Return the cooked vegetables to the pan, add a squeeze of lime juice and the remaining cilantro and toss to combine. Remove the pan from heat.
5. Take 2 tortillas (you have extra) and rub one side of each with a drizzle of oil. Place them oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the chicken-vegetable filling between them, then top with the remaining mozzarella. Fold each tortilla in half to form two quesadillas.
6. Broil or bake the quesadillas until golden brown on top, 1-2 minutes. Carefully flip and broil the other side until golden and the cheese is melted. Keep an eye on them 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, you can substitute mozzarella with Monterey Jack, cheddar or a Mexican blend for a different flavor.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prep the filling and pico de gallo in advance. Assemble and cook just before serving.

What can I serve with these quesadillas?

They pair well with a side of black beans, rice or a simple green salad.