Imagine a culinary adventure that combines the sweet tropical burst of pineapple, the bold kick of jalapeno, and the comforting embrace of melted cheese – all wrapped in a crispy golden tortilla. These spicy pineapple chicken quesadillas are not just a meal, they're a flavor explosion that will transport your taste buds straight to a Mexican street food paradise. Whether you're looking to spice up your weeknight dinner or impress your friends at a casual gathering, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup pineapple, diced
- 1 cup shredded cheese
- 4 flour tortillas
- 1 jalapeno, minced
- 1/2 cup sour cream
- 1 lime, juiced
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of shredded cooked chicken, 1 cup of diced pineapple, 1 cup of shredded cheese (such as Monterey Jack or cheddar), 4 flour tortillas, 1 minced jalapeno, 1/2 cup of sour cream, the juice of 1 lime, and salt to taste.
- In a large mixing bowl, combine the shredded chicken, diced pineapple, and shredded cheese. Mix well to ensure the ingredients are evenly distributed.
- Add the minced jalapeno to the chicken mixture. Adjust the amount of jalapeno according to your spice preference. Season with salt to taste and mix until all ingredients are combined.
- Heat a large skillet over medium heat. While the skillet is heating, prepare your tortillas by laying them flat on a clean surface.
- Once the skillet is hot, place one tortilla in the skillet. Spoon a generous amount of the chicken and pineapple mixture onto one half of the tortilla.
- Fold the tortilla in half to cover the filling. Cook for about 3-4 minutes, or until the bottom is golden brown and the cheese has started to melt.
- Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes, until it is golden brown and crispy.
- Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling.
- While the quesadillas are cooking, prepare the jalapeno lime aioli. In a small bowl, combine the sour cream, minced jalapeno, lime juice, and a pinch of salt. Mix well until smooth.
- Once all the quesadillas are cooked, cut them into wedges and serve hot with the jalapeno lime aioli on the side for dipping.
- Enjoy your spicy pineapple chicken quesadillas with a refreshing kick from the jalapeno lime aioli!
Tips
- Use room temperature ingredients for better melting and more even cooking.
- Don't overstuff your quesadillas – this can make them difficult to flip and cause filling to spill out.
- For extra crispy tortillas, lightly brush the outside with olive oil before cooking.
- If you want to reduce the heat, remove the jalapeno seeds before mincing.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking.
- Let the quesadillas rest for a minute after cooking to help the cheese set and make cutting easier.
- For a smoother aioli, use a blender or food processor to combine the sauce ingredients.
- Experiment with different cheese varieties like pepper jack or a Mexican cheese blend for unique flavor profiles.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 80mg
