Quick Chicken Quesadillas
By: Cindy Fanning
Published: Friday, May 10, 2013 - 6:35am

Ingredients




1 Tbsp olive oil
2 boneless skinless chicken breast, trimmed
1 cup pineapple juice
2 Tbsp low-sodium soy sauce
1 tsp minced garlic
1 small onion, sliced
salt and pepper
4 Spelt Tortillas
1 cup Monterrey jack cheese, shredded

Preparation

1 Prepare marinade by combining pineapple juice, soy sauce and garlic in a medium sized bowl. Season chicken with salt and pepper, add to marinade. Cover and refrigerate for at least 10 minutes. 2 Heat oil in a large skillet over medium high heat. Add sliced onions and cook until translucent. Remove onions from pan; set aside. Add chicken breast and cook on each side for 5 minutes or until cooked through. Return onions to pan and heat through. They will become caramelized when done. 3 Dice cooked chicken into ½ inch cubes. Equally divide and arrange chicken, onions and cheese on half of each tortilla. 4 Wipe skillet clean. Fold tortilla in half and toast in skillet over medium high heat. Flip to toast other side. 5 Cut each tortilla into 4 quesadillas. Serve with salsa or pico de gallo.

About

a flavorful quesadilla, I use marinated chicken, sautéed onions, Monterrey jack cheese and layer it on a nutty spelt tortilla.