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chicken fajita quesadillas

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

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

  2. Mix about half of the green chili sauce with the shredded chicken and set aside. Reserve the other half for serving.

  3. 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.

  4. 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.

  5. 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.