• Asian Chicken Quesadilla With Grilled Pineapple Salsa Pt

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    • 2 x Chicken breasts, boneless and skinless
    • 1/2 c. Low-sodium soy sauce
    • 2 Tbsp. Ginger, minced
    • 2 x Cloves garlic, coarsely minced
    • 1 Tbsp. Extra virgin olive oil
    • 1/4 c. Monterey jack, grated
    • 1/4 c. White cheddar, grated
    • 1 x Scallion, coarsely minced ingredients needed for grilled pineapple salsa*
    • 1/2 x Ripe pineapple, peeled, cored, and cut into 1-inch slices
    • 1 1/2 Tbsp. Cilantro, coarsely minced
    • 3 Tbsp. Fresh lime juice
    • 1/4 med Red onion, finely minced
    • 1/2 x Jalapeno, seeded and minced fine
    • 2 Tbsp. Extra virgin olive oil Salt and fresh grnd white pepper ingredients needed for hoisin vinaigrette*
    • 2 Tbsp. Red onion, finely minced
    • 2 x Cloves garlic, finely minced
    • 2 Tbsp. Hoisin sauce
    • 3 Tbsp. Rice wine vinegar
    • 1 Tbsp. Sesame oil
    • 1/2 c. Extra virgin olive oil Salt and fresh grnd white pepper


    1. How to Prepare the Quesadilla:1. Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and let sit for half an hour.
    2. 2. Place the chicken breasts in a shallow baking dish and pour the marinade over. Cover and place in the refrigerator to marinate at least 4 hrs or possibly overnight.
    3. 3. Season the chicken with salt and pepper to taste. Heat the oil in a large saute/fry pan over high heat till it just begins to smoke.
    4. 4. Place the chicken in the pan and saute/fry 5 min or possibly till golden on one side.
    5. 5. Lower the heat to medium, turn the chicken over and continue cooking till the chicken is almost cooked through, approximately 4 min.
    6. 6. Let the chicken sit for 1 minute and slice on the bias into 1/2-inch pcs (the chicken will finish cooking in the oven).
    7. 7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.
    8. 8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.
    9. 9. Stack the 2 layers and cover with the remaining tortilla.
    10. 10. Bake for 8-12 min, or possibly till the tortillas are crisp and the cheese has melted.
    11. 11. Cut into quarters and serve warm garnished with the salsa.
    12. How to Prepare the Salsa:1. Heat a grill on high till it just begins to smoke. Grill the pineapple slices 2-3 min on each side till lightly browned.
    13. 2. Remove and cut into medium dice.
    14. 3. Add in the cilantro, lime, onion, jalapeno, and extra virgin olive oil.
    15. 4. Season with salt and pepper to taste. Let sit at least 1/2 hour.
    16. How to Prepare the Hoisin Vinaigrette:1. Place the onion, garlic, hoisin sauce and vinegar in a blender and blend till smooth.
    17. 2. With the motor running, slowly add in the sesame and extra virgin olive oil, drop by drop at first, till emulsified.
    18. continued in part 2

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