Name: Grilled Chicken and Pineapple Quesadillas - Kitchen Concoctions
Brand: kitchen-concoctions.com
SKU: kitchen-concoctions-com-1
Availability: OnlineOnly

critic

Grilled Chicken and Pineapple Quesadillas - Kitchen Concoctions

preview

Jump to RecipeThis post has been compensated by . All opinions are mine alone. Because of sponsors like El Yucateco, we are able to continue to bring you all the content we feature here. Continue to Content Preheat and lightly oil an outdoor or indoor grill pan to 400° Fahrenheit.Using a sharp knife, carefully cut horizontally into each chicken breast, making sure to cut all the way through to create four chicken cutlets.Drizzle each chicken cutlet on both sides with approximately 2 tablespoons of olive oil. Season chicken cutlets on both sides with salt, black pepper and garlic powder. Set aside.Drizzle bell pepper, red onion and pineapple spears with remaining oil. Season bell pepper and red onion with salt and black pepper. Set aside.Once the grill is ready, place the chicken breasts, bell pepper, onion and pineapple on the grill. Cook for 3-4 minutes per side, closing the grill in between flipping.Meanwhile, brush the El Yucateco Grilled Pineapple and Habanero Hot Sauce over the top side of each chicken breast and grill for another 1-2 minutes. Flip chicken breasts and brush the other side with the remaining hot sauce. Grill another 1-2 minutes, or until the internal temperature of the chicken is 165 degrees F.Remove everything from the grill and set aside to cool slightly.Once the food is cool enough to handle, remove stem and seeds from bell pepper. Dice chicken, pineapple, bell pepper and onion into bite sized pieces.To assemble the quesadilla, lay a tortilla flat on a baking sheet. Top tortilla with approximately ¼ cup of grated cheese. Top cheese evenly with desired amount of chicken, bell pepper, onion and pineapple.Lay another tortilla flat on the baking sheet and top with ¼ cup of cheese.Transfer both tortillas to the warm grill, carefully placing tortillas on the grill with the toppings facing up. Grill for 1-2 minutes, then use a metal spatula to flip the cheese topped tortilla on top of the tortilla with the chicken, making sure the cheese is facing down. Press down slightly on the quesadilla and then transfer to a baking sheet. Repeat with remaining ingredients.Allow the quesadilla to cool slightly then cut into wedges. Serve topped with Pineapple Habanero Crema, guacamole or additional El Yucateco Grilled Pineapple and Habanero Hot Sauce.To make Pineapple Habanero Crema: In a small bowl whisk together sour cream, El Yucateco Grilled Pineapple and Habanero Hot Sauce and milk, whisking until combined. Store in the refrigerator until ready to serve. All text and images ©&nbsp;Kitchen Concoctions. Please do not use any images without prior written consent. If you want to republish this recipe, please re-write the recipe in your own words and/or link back to this post for the full original recipe.This site uses Akismet to reduce spam. Learn how your comment data is processed. Hi Y'all, welcome to Kitchen Concoctions! We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table! Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.Subscribe via email! Blog Archives ©Kitchen Concoctions 2009-2022. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!Skip to Recipe

Jump to RecipeThis post has been compensated by . All opinions are mine alone. Because of sponsors like El Yucateco, we are able to continue to bring you all the content we feature here. Continue to Content Preheat and lightly oil an outdoor or indoor grill pan to 400° Fahrenheit.Using a sharp knife, carefully cut horizontally into each chicken breast, making sure to cut all the way through to create four chicken cutlets.Drizzle each chicken cutlet on both sides with approximately 2 tablespoons of olive oil. Season chicken cutlets on both sides with salt, black pepper and garlic powder. Set...

Grilled Chicken and Pineapple Quesadillas - Kitchen Concoctions

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS