Smoky Chicken Pineapple Quesadillas with Fresh Pico De Gallo

If you love the magic of sweet and savory together, these quesadillas are about to become your new favorite. Juicy chicken strips are seasoned with a smoky Southwest spice blend, then paired with caramelized pineapple and bell peppers. All that goodness is tucked into crispy flour tortillas with melted mozzarella.

A bright pico de gallo made with tomato, cilantro and lime adds a fresh finish. Serve with a dollop of sour cream for a meal that’s as satisfying as it is simple. Perfect for a busy weeknight or a casual dinner with friends.

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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

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 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. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and thinly slice the red onion. Mince a few slices until you have 2 tablespoons, then set aside in a small bowl. Core, seed and thinly slice the green bell pepper. Drain the pineapple.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add the pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season again. Remove from pan and set aside.
3. Meanwhile, core, seed and dice the Roma tomato. Chop the cilantro. Halve the lime. In the bowl with the minced onion, combine the tomato, half the cilantro and a squeeze of lime. Toss to combine. Season with salt and pepper. Set aside as pico de gallo.
4. Pat the chicken dry with a paper towel. Add a drizzle of oil and the Southwest spice blend to the same pan over medium-high heat. Add the chicken and cook, tossing, until no longer pink in the center, 3-4 minutes. Season with salt and pepper. Return the cooked vegetables to the pan along with a squeeze of lime and the remaining cilantro. Toss to combine, then remove from heat.
5. Rub one side of each tortilla with a drizzle of oil. Place both tortillas oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the chicken-veggie filling between them, then top with the remaining mozzarella. Fold each tortilla in half to form two quesadillas.
6. Broil or bake until the tops are golden brown, 1-2 minutes. Flip carefully and broil 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 canned pineapple?

Yes, canned pineapple works perfectly. Just drain it well before adding to the pan.

What can I substitute for Southwest spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika and a pinch of cayenne.

Can I make these quesadillas ahead?

You can prep the filling and pico in advance. Assemble and broil just before serving for best texture.