Name: Chicken, Pineapple & Bell Pepper Quesadilla with Creamy Spinach Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; ¾ (227 g) block cheddar cheese; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ green bell peppers; 6 large flour tortillas; 1 ½ limes; 1 ½ small pineapples; ⅓ cup plain Greek yogurt; 1 ½ medium yellow onions; black pepper; chili powder; extra virgin olive oil; pure maple syrup; salt

Chicken, Pineapple & Bell Pepper Quesadilla with Creamy Spinach SaladChicken, Pineapple & Bell Pepper Quesadilla with Creamy Spinach Salad — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

¾ (227 g) block cheddar cheese

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ green bell peppers

6 large flour tortillas

1 ½ limes

1 ½ small pineapples

⅓ cup plain Greek yogurt

1 ½ medium yellow onions

black pepper

chili powder

extra virgin olive oil

pure maple syrup

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut off skin from each pineapple; quarter, core, and small dice the flesh. Divide pineapple between two large bowls.

Trim, seed, and small dice bell peppers. Add to one of the bowls with the pineapple (set the other bowl of pineapple aside for the salad).

Peel, halve, and thinly slice onions; add to the bowl with the pineapple and bell pepper.

Preheat a large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add pineapple, veggies, chicken, and spices; cook, stirring occasionally, until veggies have softened and chicken is cooked through, 8-10 minutes.

Meanwhile, juice limes into the bowl with the remaining pineapple.

Using a clean cutting board, peel and mince garlic. Add to the bowl along with yogurt, maple syrup, chili powder, and salt. Stir to combine the dressing and set aside.

Coarsely grate cheese.

To assemble the quesadillas, lay tortillas on a flat surface and divide chicken and veggie filling between them, arranging on one half of each tortilla. Top with cheese and fold in half to close.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until golden on both sides, 5-6 minutes. Remove to a plate.

Meanwhile, add spinach to the bowl with the pineapple and dressing. Toss to combine the salad.

Cut each quesadilla into wedges and divide between plates; serve with salad on the side and enjoy!

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