Asian Chicken-Quesadilla-With-Grilled-Pineapple-Salsa-And-Hoisin

“I found this on the internet years ago and always make it when we have fresh pineapple.”
READY IN:
45mins
SERVES:
2
YIELD:
1 quesadilla
UNITS:
US

Ingredients Nutrition

Directions

  1. Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
  2. Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
  3. Season chicken with salt and pepper.
  4. Heat oil in large saute pan over high heat almost to smoke.
  5. Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
  6. Let the chicken sit and then slice on a bias into 1/2 inch pieces.
  7. Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
  8. Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
  9. Stack the 2 layers and cover with the remaining tortilla.
  10. Bake for 8-12 minutes until crisp and cheese is melted.
  11. Cut into half to serve hot with vinaigrette and salsa.
  12. Salsa:
  13. Heat grill. Or George Forman.
  14. Grill pineapple slices 2-3 minute per side.
  15. Remove and cut into med. dice.
  16. Add cilantro, lime, onion, jalapeno and olive oil.
  17. Season with S & P. Let sit 1/2 hour.
  18. Hoisin Vinaigrette:
  19. Place onion, garlic, hoisin and vinegar in a blender and blend.
  20. Slowly add the sesame and olive oil until emulsified.
  21. Season with S & P.

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