We love Mexican dishes, so finally this chicken filled quesadillas found place on our plates. They are very simple to prepare, so they are perfect for busy day dinners or as a party snack.
We found people often make Pineapple salsa with quesadillas which sounded a little bit too special, but we took a chance. Aaand, it was the right decision. Pineapple salsa complements so well with these quesadillas. It is a spicy – sweet dip.
Besides Pineapple salsa we prepared Guacamole, which is already proven recipe. We love it, as it is fresh, and very healthy.
Guacamole – super tasty/healthy dip
Start with first tortilla…
… fill it up
Makes4 portions
TimeTotal: 45 min
Ingredients
Chicken quesadillas
- 300 g chicken breasts
- 1 yellow pepper
- 1 red pepper
- 1 red chili
- 150 g corn
- 1/2 lime, juice
- fresh coriander
- 150 g Cheddar cheese
- 6 tortillas
Pineapple salsa
- olive oil
- 1/2 tsp black mustard seeds
- 1/2 red chili
- 250 g tinned pineapple rings in juice
- 1/2 lime, juice
Guacamole
- 2 ripe avocados
- 1/2 red chili
- 4 small tomatoes
- 1 tbsp lemon juice
- 1 spring onion
- fresh coriander
1
Prepare your ingredients, wash the veggies and herbs. Cut the chicken breasts into small cubes. Cut peppers into small strips, and chili in thin circles. Heat the pan with some oil and add the chicken. Roast on each side couple of minutes and then cover with the lid for 10 minutes. When chicken is done set it aside and then add peppers, chili and corn to the pan. Roast for 5-10 minutes, or until peppers are soft. Then add the chicken back and add lime juice and coriander. Season with salt and pepper. Incorporate well together and set aside.
- 250 g chicken breasts
- 1 yellow pepper
- 1 red pepper
- 1 red chili
- 150 g corn
- 1/2 lime, juice
- fresh coriander
2
When ready add a good amount of mix on top of a tortilla, grade some cheese and cover with another tortilla. Warm up Quesadilla on medium heat, so tortilla gets nice and crunchy.
- 150 g Cheddar cheese
- 6 tortillas
3
For the Pineapple salsa, add a little oil, the mustard seeds and chili to a small pan over a medium–high heat. When it’s fragrant, add the pineapple with its juices. Season well with pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.
- olive oil
- 1/2 tsp black mustard seeds
- 1/2 red chili
- 250 g tinned pineapple rings in juice
- 1/2 lime, juice
4
For Guacamole, lightly blend the avocados and transfer into a bowl. Chop coriander, spring onion, chili and tomatoes. Add to the bowl with avocado. Season with salt and pepper and add lemon juice. Mix well and set in the fridge.
- 2 ripe avocados
- 1/2 red chili
- 4 small tomatoes
- 1 tbsp lemon juice
- 1 spring onion
- fresh coriander
Top with the cheese and cover with another tortilla
You must log in to post a comment.