Pineapple and Chile Quesadillas
![Pineapple and Chile Quesadillas](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/1680-diabetic-pineapple-chile-quesadilla_tex-mex-diabetes-cookbook_DF_101918_1021x779_3885281428.jpg)
Sweet and savory comes together in this meatless quesadilla.
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- Cook time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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1 wedge
Ingredients
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canned pineapple (drained)
- 1/2 cup
- 118 g
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10-inch whole wheat flour tortillas
- 2
- 2
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Monterey jack cheese (reduced fat, shredded)
- 1 cup
- 237 g
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crushed red pepper flakes
- 1 tsp
- 5 g
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Directions
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Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.
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Recoat the skillet with cooking spray. Place one tortilla in the skillet over medium-high heat and cook until air bubbles begin to form, about 1 minute. Spread half of the cheese evenly over the tortilla, covering it to the edges.
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Top the cheese with half of the charred pineapple. Sprinkle half of the red pepper flakes over the pineapple. Cook until the cheese starts to melt, about 1 minute, then fold the tortilla in half. Flip the folded tortilla over and cook until it is lightly toasted and the cheese is completely melted, about 1 to 2 minutes.
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Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.
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Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.