How to Make Pineapple and Chile Quesadillas
Sweet and savory comes together in this meatless quesadilla.
10 min cook time
6servings
1 wedge
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Step-By-Step Instructions:
- Chop the pineapple into bite-sized pieces. Mist a large skillet with cooking spray. Over medium heat, lightly char the pineapple. Set aside.
- 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.
- 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.
- Transfer the quesadilla to a cutting board. Repeat steps 2 and 3 with the second tortilla and the remainder of the ingredients.
- Cut each quesadilla into 3 wedges. Serve hot with a side of salsa.
Nutrition facts
6 Servings
-
Serving Size
1 wedge
-
Amount per serving
Calories
90
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
2.4g
12%
-
Saturated Fat
-
Cholesterol
15mg
5% -
Sodium
280mg
12% -
Total Carbohydrate
9g
3%-
Dietary Fiber
5g
18% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
7g
-
Potassium
50mg
1%
Ingredients
canned pineapple (drained)
1/2 cup
10-inch whole wheat flour tortillas
2
Monterey jack cheese (reduced fat, shredded)
1 cup
crushed red pepper flakes
1 tsp