Quick Chicken Quesadillas
a flavorful quesadilla, I use marinated chicken, sautéed onions, Monterrey jack cheese and layer it on a nutty spelt tortilla. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 tbspOlive Oil
- 2 poundChicken breast, boneless skinless
- 1 cupPineapple Juice
- 2 tbspLow Sodium Soy Sauce
- 1 teaspoonMinced Garlic
- 1 smallYellow Onion, thinly sliced
- 1 pinchSalt and Pepper
- 4 pcsSpelt Tortilla
Instructions
- 1
Prepare marinade by combining pineapple juice, soy sauce and garlic in a medium sized bowl. Season chicken with salt and pepper, add to marinade. Cover and refrigerate for at least 10 minutes.
- 2
Heat oil in a large skillet over medium high heat. Add sliced onions and cook until translucent. Remove onions from pan; set aside. Add chicken breast and cook on each side for 5 minutes or until cooked through. Return onions to pan and heat through. They will become caramelized when done.
- 3
Dice cooked chicken into ½ inch cubes. Equally divide and arrange chicken, onions and cheese on half of each tortilla.
- 4
Wipe skillet clean. Fold tortilla in half and toast in skillet over medium high heat. Flip to toast other side.
- 5
Cut each tortilla into 4 quesadillas. Serve with salsa or pico de gallo.