Spice up your Cinco de Mayo holiday with this sweet and spicy quesadilla! Full of flavor and the pineapple offer a delicious hint of sweetness that compliments the spicy chicken!

  • ½ cup Made In Nature Dried Pineapple, diced
  • 2 Organic Boneless Skinless Chicken Breasts, cut into cubes
  • 4 Organic Whole Wheat Tortillas
  • 2/3 cup white onion, chopped
  • 1 cup shredded Monterey Jack Cheese
  • ½ cup avocado, diced
  • ½ cup tomato, diced
  • ¼ cup lime juice
  1. In a bowl, mix the diced pineapple and lime juice together, making sure to cover the pineapple completely with the lime juice. Cover and put into a refrigerator for at least 15 minutes.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onions and sauté for 5 minutes or until onions are translucent. Add in chicken and sauté with onions until chicken is fully cooked. Set aside.
  3. Remove pineapple from refrigeration. Evenly divide and sprinkle the cheese, cooked chicken, onions, tomatoes, avocados, and pineapple over each of 4 tortillas.
  4. Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
  5. Cut each quesadilla into 4-6 wedges. Serve alongside your favorite tortilla chips and MIN’s Mango Avocado and Red Onion Salsa for a festive Cinco de Mayo meal!