Recipe from the makers of Sargento Cheese
These hearty delicious quesadillas can be served as an appetizer, snack or meal.
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.