Pineapple and Chicken Quesadilla
6 servings
30 minutes
Pineapple and chicken quesadilla is a bold combination of Mexican classic with vibrant fruity notes. The dish's origins can be traced back to traditional quesadilla, but the addition of pineapple gives it an unexpected sweet touch that perfectly complements the tender chicken and spicy barbecue sauce. Tortillas with a golden crust create an appetizing contrast between the crispy shell and juicy filling. Melted cheese binds all components together, creating a harmony of flavors. Cilantro adds freshness, enhancing the overall composition. This dish is perfect for a cozy dinner or friendly gatherings, surprising guests with its unusual ingredient combination. Pineapple quesadilla is an excellent choice for those who love experiments and are ready to discover new gastronomic dimensions.
1
To grill pineapple, skewer pieces of pineapple and grill them over low heat on a grill or in a pan.
- Pineapple: 400 g
2
Sprinkle the chicken with salt, pepper, and other spices. Grill or fry the chicken on both sides. After the chicken is cooked, brush with barbecue sauce. Chop finely.
- Chicken breast: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Hot BBQ sauce: 3 tablespoons
3
Heat the pan over medium heat, lightly warm and fry the tortillas until golden brown on both sides. On 4 tortillas, place some grated cheese, chicken, and pieces of pineapple. Add cilantro if desired. Brush with more barbecue sauce on top. Cover with a second tortilla. Place the quesadillas in the pan and heat until the cheese melts. Cut the finished quesadillas.
- Tortillas: 8 pieces
- Grated cheese: 3 glasss
- Pineapple: 400 g
- Coriander: to taste
- Hot BBQ sauce: 3 tablespoons