Monday, March 7, 2011

Onion and Pineapple Quesadillas

The other day I had a few friends over for a quesadilla party. Few of them had ever experienced pineapple in this Mexican dish. To be honest, I hadn't considered it an option either until I stumbled upon the Pioneer Woman's quesadilla recipe.

These are great as snacks, appetizers, or a meal. Enjoy them as written or mix and match your favorite ingredients: grilled chicken, mushrooms, and green peppers are all great options to consider.

Ingredients (makes 3-4 quesadillas)
  • butter (divided use)
  • flour tortillas
  • shredded cheese (Mexican blend and Colby-Jack blend are both good options)
  • 1/2 white onion, chopped
  • 1 jalapeƱo pepper, seeded and chopped
  • pineapple, cut into small pieces (I used canned pineapple rings)
  • salsa or sour cream for serving
  1. In a small frying pan over medium heat, melt a pat of butter. 
  2. Cook onions and jalapeƱos until done.
  3. Heat a large frying pan or flat griddle to medium.
  4. While pan is heating up, assemble quesadillas as follows: fold one tortilla in half. Open it and sprinkle the half generously with cheese, onion/pepper mixture, pineapple, then a little more cheese. Fold it closed.
  5. Coat the hot griddle with butter. Place assembled quesadilla on pan and cook until browned. Flip and cook other side until browned.
  6. Remove from heat, cut into wedges, and serve with salsa or sour cream.

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