This is a yummy and easy recipe for a summer dinner.
2 – 4 tablespoons olive oil
1 – 3 bell peppers, cored, seeded and slice (I used a red, an orange and a yellow)
1 red onion, thinly sliced
salt and pepper
1 (16 oz) can pineapples tidbits, drained
1 (12.5 oz) can chicken or any chicken you like to equal about 1 1/2 cups
4 – 8 tablespoons water
2 – 4 tablespoons taco seasoning
juice of 2 limes
4 -8 (8 – 10″) tortillas
1 – 2 cups shredded cheese – Monterey Jack, Cheddar or Mozzarella
1 Preheat oven to 500 or to broil.
2 Heat a drizzle of olive oil over medium high heat. Add onions and peppers and cook for 4 – 5 minutes until softened. Season with salt and pepper. Add pineapple and cook 2 – 3 minutes until slightly caramelized. Remove mixture from pan.
3 Add chicken, water, and taco seasoning to skillet. Warm over medium heat, about 3 – 5 minutes. Return pineapple mixture to pan and squeeze lime juice over it.
4 Lightly brush one side of each tortilla with olive oil and place oil side down on cookie sheet. Top each tortilla with a layer of cheese then top with a layer of the chicken mixture. Place another tortilla on top and brush with olive oil.
5 Place in oven for 1 – 2 minutes then flip and cook for another 1 – 2 minutes, watch them, they cook fast!
6 Slice into each quesadilla into 4 pieces and serve with sour cream or your choice of toppings.
recipe adapted from Tidy Mom