CHICKEN PINEAPPLE QUESADILLAS
I'm really obsessed with meal kit boxes as you guys know! I tend to switch between my two favorites - Sun Basket and Hello Fresh! As I told you guys in my last post (the recipe for Firecracker Meatballs YUM!), since I knew this week was going to be hectic with traveling from New York > Home > Los Angeles in a matter of a few days I decided to order a Hello Fresh box! If you follow the @TourWifeTourLife Instagram you probably saw this recipe in my stories last night. It was really good and the perfect mix of sweet and savory! If you want to try it feel free to use THIS LINK for $40 off of your first box!
CHICKEN PINEAPPLE QUESADILLAS
2 Servings, 750 Calories/Serving 30 Minutes If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken, Monterey Jack, and pepper jack (you read that right: 2 cheeses!) bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the pineapple comes to shake things up in the most delicious way.
Ingredients
1 Yellow Onion
1 Green Bell Pepper
1 Roma Tomato
4 ounce Pineapple
1 Lime
1/4 ounce Cilantro
10 ounce Chicken Breast Strips
2 Flour Tortillas
1/2 cup Pepper Jack Cheese
1/4 cup Monterey Jack Cheese
1 tablespoon Southwest Spice Blend
2 tablespoon Sour Cream
4 teaspoon Vegetable Oil
Salt
Pepper
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Instructions 2-serving instructions (4-serving modifications in parenthesis) Wash produce before use
1
Prep the produce
Heat broiler to high. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Drain pineapple; discard juice.
2
Cook the onion, peppers and pineapple filling
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.
3 Make the pico de gallo
Meanwhile, dice tomato. Roughly chop cilantro leaves and stems. Halve lime. In a medium bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
4
Cook the southwest chicken
Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Season with salt and pepper. Return veggie mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.
5
Create the quesadillas
Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Evenly sprinkle with half the Monterey Jack and half the pepper jack. Top with filling, then sprinkle with remaining cheeses. Fold tortillas in half to create quesadillas. (Depending on the size of your baking sheet, you may need to work in batches for 4 servings.)
6 Cook and serve
Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (TIP: Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve any remaining pico de gallo and sour cream on the side.
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
xoxo. Alexandra
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