BBQ Pineapple and Chicken Quesadillas

with cilantro crema and green onion

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

They once said pineapple didn't belong on a pizza. My friends, they were wrong. The ubiquitous "they" are wrong again, when they poo-poo pineapple in quesadillas. But you and I know better, with the sweetness of the pineapple and the sweetness of the BBQ coming together in perfect synergy. These hand-held wonders will make your dinner special. Who cares what they say? Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • Info
    2 oz. Sour Cream
  • 1 tsp. BBQ Spice Rub
  • Info
    6 Small Flour Tortillas
  • 2 Green Onions
  • Info
    3 oz. Shredded Cheddar Cheese
  • 3 oz. Pineapple Chunks
  • 1½ oz. BBQ Sauce
  • 12 oz. Diced Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    794
  • Carbohydrates
    62g
  • Fat
    36g
  • Protein
    53g
  • Sodium
    1580mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem). Pat pineapple dry and coarsely chop. Trim and thinly slice green onions, keeping white and green portions separate. Pat chicken dry and season with spice rub and a pinch of salt.

  • 2

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add white portions of green onions and pineapple. Stir occasionally until green onion is softened, 1-2 minutes. Transfer to a bowl and stir in BBQ sauce to coat chicken. Wipe pan clean and reserve.

  • 3

    Assemble the Quesadillas

    Place tortillas on a clean work surface. Evenly distribute cheese on half of each tortilla. Top with chicken mixture. Fold tortilla over chicken and cheese.

  • 4

    Cook the Quesadillas

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Transfer to a plate. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

  • 5

    Make Cilantro Crema and Finish Dish

    In a mixing bowl, combine sour cream and cilantro. Plate dish as pictured on front of card, garnishing with green portions of green onions, and serving cilantro crema on the side. Bon appétit!

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