Chicken Quesadillas With Pineapple Slaw

Submitted by Abbs lt3

"Haven't tried these yet. Looks yummy, though!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• For the Quesadillas

• 113.39 g sharp cheddar cheese, shredded
• 8 flour tortillas
• 473.18 ml rotisserie-cooked chicken, cut into 1/2 inch pieces
• 226.79 g black bean dip

• For the Slaw

• 0.61 ml salt
• 226.79 g salsa
• 946.36 ml packaged coleslaw mix
• 226.79 g crushed pineapple, in juice
• 29.58 ml lime juice
• 59.14 ml fresh cilantro leaves, chopped
• 1 jalapeno chile, seeded and chopped (optional)

directions

1. 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.
2. 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.
3. To serve, cut each quesadilla into wedges. Serve with slaw and salsa.