Chicken Pineapple Quesadillas (HelloFresh)

Nutritional Information (1 quesadilla)

Components

• HelloFresh Southwest Spice Blend

• HelloFresh Pico de Callo

Ingredients

• 1 yellow onion

• 1 roma tomato

• 1 lime

• 1 tablespoon southwest spice blend

• 1 cup mozzarella cheese

• 4 ounce pinapple, chunks

• 1/4 ounce Cilantro

• 10 ounce chicken breast strips

• 2 flour tortillas

• 2 tablespoon source cream

• 4 teaspoon vegetble oil

Directions

• Heat broiler to high. Wash and dry all produce. Halve, peel, and thinly slice onion. Drain pineapple; discard juice.

• Make Pico de Callo

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion. 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.

• Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for onion and pineapple 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 onion and pineapple to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.

• 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 mozzarella. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create quesadillas.

• Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve with any remaining pico de gallo and sour cream on the side.