Southwest Chicken Pineapple Quesadillas with Fresh Pico De Gallo

Get ready for a flavor explosion that combines sweet, savory and smoky in every bite. These chicken pineapple quesadillas are packed with tender chicken, caramelized pineapple and melted mozzarella, all wrapped in a crispy golden tortilla. A touch of Southwest spice adds warmth and depth, while the fresh pico de gallo brings a bright, zesty contrast.

This recipe is perfect for a fun family dinner or a quick weeknight meal. The filling comes together in one pan and the quesadillas are broiled to perfection in just minutes. Serve with sour cream for dipping and watch everyone come back for seconds!

Log in to save recipes and build weekly shopping lists.

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. Preheat the 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 to get 2 tablespoons of minced onion; 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 pan over medium-high heat. Add the sliced onion and bell peppers. 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 with salt and pepper. Transfer the mixture to a plate and set aside.
3. While the vegetables cook, finely chop the tomatoes and cilantro. Halve the lime. To the bowl with the minced onion, add the tomatoes, half the cilantro and a squeeze of lime juice. Toss to combine and season with salt and pepper. Set the pico de gallo aside.
4. Add another drizzle of oil to the same pan over medium-high heat. Add 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 and pineapple to the pan, add a squeeze of lime juice and the remaining cilantro and toss to combine. Remove the pan 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 golden brown on top, 1-2 minutes. Carefully flip and broil the other side until golden and crispy, another 1-2 minutes. Keep a close eye to prevent burning. Transfer to a cutting board, 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 instead of mozzarella?

Yes, you can substitute with Monterey Jack, cheddar or a Mexican blend for a different flavor.

Can I make these quesadillas ahead of time?

You can prepare the filling in advance and refrigerate it. Assemble and broil just before serving for best texture.

Is there a substitute for Southwest spice blend?

Mix together 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder and a pinch of cayenne.