Allow me to introduce one of my all-time favorite pantry ingredients, chipotle peppers in adobo sauce. A 7 oz can costs somewhere between $1 and $2, which is a total steal. I always dump the whole thing straight in the blender, puree until smooth, then transfer it to a small Tupperware. It lasts in the fridge basically forever (at least I think it does…it only takes me a month or two to use up a can), and I use it by the spoonful in countless recipes. This is one of the best.
Smoky chipotles love acid. They’re always good, but they’re really at their best when they get a hit of lime or vinegar. That’s why chipotle and pineapple are such a good match; and pineapple’s got sweetness too, which brings it to a whole other level.
A FEW NOTES:
- Canned pineapple comes in a variety of sizes. I used what’s usually called “Tidbits,” which is a small dice. You can use the chunks or even the rings, just chop them into a manageable size after you drain them.
- You don’t need the pico de gallo. The quesadillas are perfectly good without it. I came up with it as a way to use up the handful of pineapple I had left over, but I can imagine reading this recipe and thinking that’s a whole lot of chopping for a quesadilla.
- What I call a “lime crema” is just sour cream and lime juice. It’s not traditional, but it’s easy and it’s delicious.
- I always make quesadillas in a dry skillet, because I eat them with my hands and they’re messy enough as they are. But if you prefer a buttery, fried tortilla, melt a pat of butter in the pan first.
EQUIPMENT: Cutting Board, Knife, 1 large bowl, 3 small bowls, 2 Medium/Large Skillets, Whisk, Zester, Tongs, Spatula
Chipotle Chicken and Pineapple Quesadilla
February 1, 2021
: 2 Quesadillas
: 40 min
Ingredients
- 1/2 lb Chicken (boneless, skinless breast or thigh)
- 1 tsp Tomato Paste
- 1 tsp canned Chipotle Peppers in Adobo, pureed
- 1 cup Canned Pineapple Tidbits (divided)
- 1/4 cup Pineapple Juice (from the can)
- 1/2 cup Red Onion, chopped (divided)
- 1/4 cup Green Pepper, chopped
- 4 oz Cheddar Cheese, shredded
- 4 oz Mozzarella Cheese, shredded
- 1 tbsp Vegetable Oil
- 4 Medium Size Flour Tortillas
- 1 Tomato, chopped
- 1 tbsp Cilantro, chopped
- 1 Lime
- 1/4 cup Sour Cream
- Salt and Pepper
Directions
- Step 1 Cut your chicken into 1 inch pieces, and season with salt and pepper.
- Step 2 In a mixing bowl, whisk together the chipotle puree, tomato paste, and the pineapple juice. Add the chicken and toss to coat.
- Step 3 Prep the vegetables. Dice the tomato, green pepper, and half the onion into a medium to large dice. The rest of the onion, dice really small. Roughly chop the cilantro. Make the pineapple pico de gallo by combining the tomato, cilantro, the small-diced onion, and 1/3 cup of pineapple in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
- Step 4 To make the lime crema, thin 1/4 cup of sour cream with a squeeze of lime juice and a sprinkle of lime zest. Set aside.
- Step 5 Heat a teaspoon of vegetable oil in a large skillet over medium heat, and add the chicken. Stir-fry until cooked thoroughly, about 5-7 minutes. Then remove from the pan and set aside. Add the large-diced onion and the green pepper to the skillet. Cook for 3 minutes or so until the onions are translucent, using the moisture they release to scrape up any brown bits from the bottom of the pan. When they’re done, turn off the heat, return the chicken to the skillet and add the remaining pineapple. Toss to combine.
- Step 6 Heat a new, clean, skillet over medium heat. Lay a tortilla in the skillet, then build your quesadilla by adding a layer of cheese, a layer of the chicken mixture, another layer of cheese, then a second tortilla. When the bottom tortilla is brown and crisp, carefully flip, and cook until the other side is browned and the cheese is melted. Remove to a plate, and repeat to make a second quesadilla.
- Step 7 Slice in quarters and serve with the pineapple pico de gallo and the lime crema on the side.
SUB LIST
| Chipotle Peppers in Adobo, pureed | chipotle hot sauce, 1/2 tsp chipotle powder + an extra tsp of tomato paste |
| Red Onion | IN THE QUESADILLA: shallot, yellow onion. IN THE PICO DE GALLO: shallot, scallion, 1/2 tsp of onion powder |
| Green Pepper | red or yellow pepper |
| Cheddar and Mozzarella Cheese | You can use all cheddar or all mozzarella, or substitute Colby or Monterrey Jack for either. |
| Vegetable Oil | Any neutral oil |
| Cilantro | Parsley, Chive, Scallion |
