Caramelized Pineapple Quesadillas. [with Spicy Strawberry Salsa!]
User Reviews
5
2 reviews
Excellent
Caramelized Pineapple Quesadillas. [with Spicy Strawberry Salsa!]
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 cups pineapple cut into squares, fresh, chunks
- 3 tablespoons coconut oil
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 onion diced, Vidalia
- 1 poblano pepper seeded and diced, small
- 1 boneless, skinless grilled chicken breast, shredded
- 6 ounces Monterey jack cheese freshly grated
- 1/2 cup cilantro freshly torn
salsa
- 1 tomato chopped, medium
- 3/4 cup strawberries chopped
- 1/4 red onion finely diced
- 1/2 jalapeno pepper seeded and diced
- 1/3 cup cilantro freshly torn
- 1 lime juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes. Remove pineapple and place in a bowl, then add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes, then remove from the skillet and place in the bowl with the pineapple.
- Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese (make sure you leave enough for the second quesadilla), chicken, the pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.
- For salsa, combine all ingredients together in a bowl and mix thoroughly. The longer it sits, the more flavor that develops. Keeps well in the fridge for 2-3 days.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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