Pineapple and Chile Quesadillas
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
-
1 wedge
Ingredients
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canned pineapple (drained)
- 1/2 cup
- 1/2 cup
-
-
10-inch whole wheat flour tortillas
- 2
- 2
-
-
reduced-fat Monterey Jack cheese (shredded)
- 1 cup
- 1 cup
-
-
crushed red pepper flakes
- 1 tsp
- 1 tsp
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Recommended for You
-
Quesadillas de piña y chile
10 min6 -
Chicken and Black Bean Burritos
15 min4 -
Veggie Chili
15 min8
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.