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

Submitted by adopt a greyhound

"I found this on the internet years ago and always make it when we have fresh pineapple."

 

• Ready In: 45mins
• Ingredients: 22
• Yields: 1 quesadilla
• Serves: 2

ingredients

• 2 chicken breasts, skinless and boneless
• 1⁄4 cup soy sauce, low sodium
• 2 tablespoons ginger, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1⁄4 cup monterey jack cheese, grated
• 1⁄4 cup white cheddar cheese, grated
• 2 scallions, chopped
• 3 flour tortillas

• Grilled pineapple salsa

• 1⁄4 pineapple, peeled, cored and 1 inch slices
• 1 1⁄2 tablespoons cilantro, chopped
• 1 tablespoon fresh lime juice
• 1⁄4 red onion, medium
• 1⁄2 jalapeno, seeded and chopped fine
• 2 tablespoons olive oil
• salt and white pepper

• Hoisin Vinaigrette

• 1 tablespoon red onion, finely chopped
• 1 tablespoon hoisin sauce
• 1 1⁄2 tablespoons rice wine vinegar
• 1⁄2 tablespoon sesame oil
• 1⁄4 cup olive oil
• salt and white pepper

directions

1. Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
2. Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
3. Season chicken with salt and pepper.
4. Heat oil in large saute pan over high heat almost to smoke.
5. Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
6. Let the chicken sit and then slice on a bias into 1/2 inch pieces.
7. Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
8. Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
9. Stack the 2 layers and cover with the remaining tortilla.
10. Bake for 8-12 minutes until crisp and cheese is melted.
11. Cut into half to serve hot with vinaigrette and salsa.

12. Salsa:

13. Heat grill. Or George Forman.
14. Grill pineapple slices 2-3 minute per side.
15. Remove and cut into med. dice.
16. Add cilantro, lime, onion, jalapeno and olive oil.
17. Season with S & P. Let sit 1/2 hour.

18. Hoisin Vinaigrette:

19. Place onion, garlic, hoisin and vinegar in a blender and blend.
20. Slowly add the sesame and olive oil until emulsified.
21. Season with S & P.