Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asian Chicken Quesadilla With Grilled Pineapple Salsa Pt Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
Ingredients needed
2 Chicken breasts, boneless
and
skinless
1/2 Cup(s) Low-sodium soy sauce
2 Tablespoon(s) Ginger, chopped
2 Cloves garlic, coarsely
chopped
1 Tablespoon(s) Olive oil
1/4 Cup(s) Monterey jack, grated
1/4 Cup(s) White cheddar, grated
1 Scallion, coarsely chopped
Ingredients needed for
grilled pineapple
Salsa
1/2 Ripe pineapple, peeled
cored and
cut into 1-inch
slices
1 1/2 Tablespoon(s) Cilantro, coarsely chopped
3 Tablespoon(s) Fresh lime juice
1/4 Red onion, finely chopped
1/2 Jalapeno, seeded and chopped
fine
Salt and fresh ground white
Pepper
hoisin
vinaigrette
2 Cloves garlic, finely
2 Tablespoon(s) Hoisin sauce
3 Tablespoon(s) Rice wine vinegar
1 Tablespoon(s) Sesame oil
Directions:
2

How to Prepare the Quesadilla: Place the soy sauce, ginger, and garlic
in a saucepan and bring to a boil. Remove from the heat and let sit
for half an hour. Place the chicken breasts in a shallow baking dish
and pour the marinade over. Cover and place in the refrigerator to
marinate at least 4 hours or overnight. Season the chicken with salt
and pepper to taste. Heat the oil in a large saut pan over high heat
until it just begins to smoke. Place the chicken in the pan and saut 5
minutes or until golden brown on one side. Lower the heat to medium,
turn the chicken over and continue cooking until the chicken is almost
cooked through, approximately 4 minutes. Let the chicken sit for 1
minute and slice on the bias into 1/2-inch pieces (the chicken will
finish cooking in the oven). Preheat the oven to 450 F. Place 2
tortillas on an ungreased baking sheet. Spread 1/2 the cheeses, green
onion, and sliced chicken on the 2 tortillas. Stack the 2 layers and
cover with the remaining tortilla. Bake for 8-12 minutes, or until the
tortillas are crisp and the cheese has melted. Cut into quarters and
serve hot garnished with the salsa. How to Prepare the Salsa: Heat a
grill on high until it just begins to smoke. Grill the pineapple
slices 2-3 minutes on each side until lightly browned. Remove and cut
into medium dice. Add the cilantro, lime, onion, jalapeno, and olive
oil. Season with salt and pepper to taste. Let sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette: Place the onion, garlic, hoisin
sauce and vinegar in a blender and blend until smooth. With the motor
running, slowly add the sesame and olive oil, drop by drop at first,
until emulsified. continued in part

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 735
Calories From Fat: 422
Total Fat: 47.8g
Cholesterol: 79.6mg
Sodium: 2316.8mg
Potassium: 1245.8mg
Carbohydrates: 49.5g
Fiber: 8.2g
Sugar: 28.2g
Protein: 37.5g


Scale this recipe to Servings [?]