Zesty, crisp and cheesy, these quesadillas are everything. The cheese, Sargento® 4 Cheese Mexican, melts to a delicious gooeyness and pineapple salsa makes a delightful accompaniment. This is a recipe you just might consider doubling.
Ingredients
Directions
- In a blender add the cilantro, parsley, garlic, jalapeno, lime juice, 3 tablespoons olive oil, salt and pepper and blend until it becomes a puree.
- Mix 1⁄2 of the green chili sauce with the shredded chicken and set aside. Reserve the other 1⁄2 for garnish.
- In a medium mixing bowl add the pineapple, red onion, red bell pepper, cilantro, lime juice and season with salt and pepper. Set aside for garnish
- Heat a large pan or griddle on medium heat with 2 teaspoon of olive oil. Add 1 tortilla and place 1⁄2 cup cheese on to the tortilla covering the whole surface. Then add 1/2cup shredded green chili chicken on half of the tortilla and sprinkle with green onions then fold in half. Cook on each side for 3 minutes or until golden brown. Set aside and keep warm and repeat the process 3 more times.
- Cut each Quesadillas into 3rds and garnish with pineapple salsa and fresh lime and green chili sauce.
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