Asian Chicken-Quesadilla-With-Grilled-Pineapple-Salsa-And-Hoisin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
  • Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
  • Season chicken with salt and pepper.
  • Heat oil in large saute pan over high heat almost to smoke.
  • Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
  • Let the chicken sit and then slice on a bias into 1/2 inch pieces.
  • Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
  • Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
  • Stack the 2 layers and cover with the remaining tortilla.
  • Bake for 8-12 minutes until crisp and cheese is melted.
  • Cut into half to serve hot with vinaigrette and salsa.
  • Salsa:
  • Heat grill. Or George Forman.
  • Grill pineapple slices 2-3 minute per side.
  • Remove and cut into med. dice.
  • Add cilantro, lime, onion, jalapeno and olive oil.
  • Season with S & P. Let sit 1/2 hour.
  • Hoisin Vinaigrette:
  • Place onion, garlic, hoisin and vinegar in a blender and blend.
  • Slowly add the sesame and olive oil until emulsified.
  • Season with S & P.
Advertisement