Chicken Pineapple Quesadillas with Pico de Gallo, Crema, and Cilantro Rice
Course: Gather-N-Go, Main Course
Keyword: Chicken, Quesadilla
Allergen: Milk
Servings: 2 people
Calories: 1002kcal
Cilantro Rice
- 1 c jasmine rice
- 2 tbsp cilantro
- 2 tbsp lime juice
Vegetables
- 1 onion
- 1 bell pepper
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
Pico de Gallo
- 1 tomato
- 1 tsp cilantro
- 1 tbsp lime juice
- 2 tbsp onion minced
- 1 tsp salt
- 1 tsp pepper
Meat Filling
- 10 oz chicken breast
- 1 tbsp oil
- 1 tbsp southwest spice
- 1/2 tbsp lime juice
- 1 tsp cilantro
Crema
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tbsp lime zest
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp cilantro minced
Finishings
- 2 tortillas
- 1 c shredded cheese
Prep/Package Vegetables
Halve, peel, and thinly slice onion. Mince a few slices until you have 2 tbsp. Set minced onion aside. Core, deseed, and thinly slice green pepper.
Package oil, sliced onion, green pepper, salt, and pepper in a sealed package.
Prep/Package Pico de Gallo
Dice tomato, roughly chop cilantro, halve lime. Combine tomato, minced onion, cilantro, and lime juice. Season with salt and pepper.
Package in a sealed container.
Package Meat Filling
Combine chicken, lime juice, oil, and southwest spice. Package in a sealed package.
Package cilantro in a small container.
Package Crema
Add lime juice, zest, cilantro, salt, and pepper to sour cream. Package in a small container.
Cook Rice
Using a lidded pot, rinse rice exchanging the water 2 or 3 times. Drain water from rice.
Add water to the pan of rice until it is to your first knuckle above the rice and bring to boil over med-high heat.
Cover and reduce heat to low and cook rice until tender and all liquid is absorbed (approximately 15 minutes).
Turn off heat and fluff with a fork. Stir in the cilantro mixture.
Cook Vegetables
Put vegetables in a large pan over medium-high heat. Cook, stirring, until softened, 4-5 minutes.
Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Turn off heat and remove from pan. Set aside.
Cook Meat Filling
Add chicken to pan used for veggies over med-high heat. Cook, stirring, until browned and cooked through, 3-5 minutes.
Return pineapple/veggie mixture to pan. Add cilantro. Stir to combine, then turn off heat.
Make Quesadillas
Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. (2 baking sheets need for 4 people.)
Evenly sprinkle with half the cheese. Top with filling, then sprinkle with remaining cheese. Fold tortillas in half over filling.
Finish and Serve
Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on other side. (Keep an eye on them so they do not burn.)
Cut into wedges, then serve with pico de gallo and crema on the side.
Calories: 1002kcal | Carbohydrates: 114g | Protein: 54g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 3361mg | Potassium: 1132mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2930IU | Vitamin C: 128.6mg | Calcium: 387mg | Iron: 3.4mg