Sweet pineapple pairs perfectly with shredded chicken and gooey cheddar cheese in this delicious quesadilla. Plus:  More Chicken Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
July 2013

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside.

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  • Spread half of the cheese on top of 4 tortillas. Top with the chicken and the pineapple. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.

  • Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

  • Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

Salsa, guacamole and sour cream.

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