Name: chicken fajita quesadillas with pineapple salsa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/2 bunch washed & trimmed cilantro; 1/2 bunch washed & trimmed parsley; 1 garlic clove, peeled & roughly chopped; 1 small jalapeño pepper ((for less heat, remove seeds & white membranes)); 2 tablespoons freshly squeezed lime juice; 1/4 cup olive oil, divided; salt & pepper to taste; 2 cups cooked shredded chicken; 4 (9-inch) flour tortillas; 2 cups Sargento Shredded Mexican 4 Cheese Blend; 2 green onions, thinly sliced ((dark green parts only)); lime wedges, for serving; sour cream & guacamole, for serving ((optional)); 2 cups diced pineapple ((about 14 ounces)); 1/4 cup finely diced red onion ((about 1.5 ounces)); 1/2 cup finely diced red bell pepper ((about 3 ounces)); 1/2 cup chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice; salt & pepper to taste

For the quesadilla lovers out there. These Chicken Fajita Quesadillas with Pineapple Salsa are sure to please.

We’ll start with a tasty filling – like shredded chicken coated with a flavorful green chile sauce – and you must have gooey cheese dripping from the edges. Then how about some fresh pineapple salsa to top it all off?

The filling and topping can be prepared ahead of time. And use that rotisserie chicken breast you got at the market.

Let’s make this easy on all of us.

The first order of business is getting the green chile sauce ready.

In a blender add the cilantro, parsley, garlic, jalapeño, lime juice, 3 tablespoons olive oil, salt & pepper.
Blend until it becomes a puree.

You can make the green chile sauce as mild as you like by holding back on the seeds and white membranes of the jalapeño pepper.
If you like lots of spice and heat, throw it all in.
Mix about half of the green chili sauce with the shredded chicken and set aside.
Reserve the other half for serving.

Set that chicken mixture aside to let the flavors blend.
In the meantime, let’s make the yummy pineapple salsa.

In a medium mixing bowl add the pineapple, red onion, red bell pepper, cilantro & lime juice.
Season with salt & pepper.
Set aside to serve with the quesadillas.

Time to make the Chicken Fajita Quesadillas…

Heat a large pan or griddle on medium heat with 2 teaspoons of olive oil.

Add one tortilla in the preheated skillet.
Place 1⁄2 cup cheese on the tortilla covering the entire surface.
Then add 1/2 cup shredded green chili chicken on half of the tortilla.
Sprinkle with green onions and fold in half.
Cook on each side for 2 to 3 minutes or until golden brown.
Set aside and keep warm.
Repeat the process three more times with the remaining ingredients.

Cut each quesadilla into thirds and garnish with pineapple salsa.
Serve with lime wedges, reserved green chili sauce & additional pineapple salsa.
If desired, offer sour cream and guacamole.

These Chicken Fajita Quesadillas cook quickly and are at their best when served right from the pan. All warm and gooey. Enjoy.

5 from 4 votes

chicken fajita quesadillas with pineapple salsa

Recipe from the makers of Sargento Cheese

These hearty delicious quesadillas can be served as an appetizer, snack or meal.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 12 quesadilla wedges

Author Rosemary Stelmach

Ingredients

Quesadillas

1/2 bunch washed & trimmed cilantro
1/2 bunch washed & trimmed parsley
1 garlic clove, peeled & roughly chopped
1 small jalapeño pepper (for less heat, remove seeds & white membranes)
2 tablespoons freshly squeezed lime juice
1/4 cup olive oil, divided
salt & pepper to taste
2 cups cooked shredded chicken
4 (9-inch) flour tortillas
2 cups Sargento Shredded Mexican 4 Cheese Blend
2 green onions, thinly sliced (dark green parts only)
lime wedges, for serving
sour cream & guacamole, for serving (optional)

Pineapple Salsa

2 cups diced pineapple (about 14 ounces)
1/4 cup finely diced red onion (about 1.5 ounces)
1/2 cup finely diced red bell pepper (about 3 ounces)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
salt & pepper to taste

Instructions

In a blender add the cilantro, parsley, garlic, jalapeño, lime juice, 3 tablespoons olive oil, salt & pepper. Blend until it becomes a puree.
Mix about half of the green chili sauce with the shredded chicken and set aside. Reserve the other half for serving.
To make the pineapple salsa: In a medium mixing bowl add the pineapple, red onion, red bell pepper, cilantro & lime juice. Season with salt & pepper. Set aside to serve with the quesadillas.
Heat a large pan or griddle on medium heat with 2 teaspoons of olive oil. Add 1 tortilla and place 1⁄2 cup cheese on the tortilla covering the whole surface. Then add 1/2 cup shredded green chili chicken on half of the tortilla and sprinkle with green onions, then fold in half. Cook on each side for 2 to 3 minutes or until golden brown. Set aside and keep warm. Repeat the process 3 more times with the remaining ingredients.
Cut each quesadilla into thirds and garnish with pineapple salsa. Serve with lime wedges and green chili sauce. If desired, offer sour cream and guacamole.

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