Ingredients

Instructions

  1. Heat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Drain pineapple; discard juice.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside. Wipe out pan.
  3. Meanwhile, dice tomato. Roughly chop cilantro leaves and stems. Halve lime. In a medium bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
  4. Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Season with salt and pepper. Return veggie mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.
  5. Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. Evenly sprinkle with half the mozzarella. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create quesadillas. (Depending on the size of your baking sheet, you may need to work in batches for 4 servings.)
  6. Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (TIP: Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve any remaining pico de gallo and sour cream on the side.