Chicken Quesadillas With Pineapple Slaw
- Preheat oven to 400ºF. Prepare chicken quesadillas: Place 4 tortillas on 2 large cookie sheets. With spatula, spread 1/4 of bean dip on each tortilla. Top each with chicken and cheedar. Place remaining tortillas on top to make 4 quesadillas. Bake until edges are browned and crips and cheese has melted, about 10 minute.
- While quesadillas are boiling, prepare pineapple slaw: in medium bowl, toss cabbage mix, pineapple with its juice, lime juice, cilantro, salt, and jalapeno until well combined. Makes about 4 cups.
- To serve, cut each quesadilla into wedges. Serve with slaw and salsa.