Chicken Quesadillas With Pineapple Slaw |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Haven't tried these yet. Looks yummy, though! Ingredients:
4 ounces sharp cheddar cheese, shredded |
8 flour tortillas |
2 cups rotisserie-cooked chicken, cut into 1/2 inch pieces |
8 ounces black bean dip |
1/8 teaspoon salt |
8 ounces salsa |
4 cups packaged coleslaw mix |
8 ounces crushed pineapple, in juice |
2 tablespoons lime juice |
1/4 cup fresh cilantro leaves, chopped |
1/2 jalapeno chile, seeded and chopped (optional) |
Directions:
1. Preheat oven to 400ºF. Prepare chicken quesadillas: Place 4 tortillas on 2 large cookie sheets. With spatula, spread 1/4 of bean dip on each tortilla. Top each with chicken and cheedar. Place remaining tortillas on top to make 4 quesadillas. Bake until edges are browned and crips and cheese has melted, about 10 minute.
2. While quesadillas are boiling, prepare pineapple slaw: in medium bowl, toss cabbage mix, pineapple with its juice, lime juice, cilantro, salt, and jalapeno until well combined. Makes about 4 cups.
3. To serve, cut each quesadilla into wedges. Serve with slaw and salsa.
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