Sheeran Recipe Book

Chicken Al Pastor Quesadilla

Uploaded By: agsheeran
Tags: marley, chicken, dinner, mexican

With the perfect balance of spice and the bright sweetness of fresh pineapple, these cheesy chicken quesadillas hit all the taste buds. Tender chicken breasts and pineapple simmer in a tangy red enchilada sauce before we add cheddar-jack cheese and nestle it all into flour tortillas. The quesadillas bake to toasted melty goodness while a quick pineapple-cilantro salsa and a drizzle of crema are the final touches.

Serves: 2

Cook Time: 30 minutes

Ingredients:

  • 1 yellow onion
  • ¼ oz of fresh cilantro
  • 4 oz of pineapple cup
  • 10 oz of chicken breast strips
  • 1 pkt of al pastor spice
  • 4 oz of red enchilada sauce
  • 2 oz of shredded cheddar-jack blend
  • 2 (10-inch) flour tortillas
  • 1 lime
  • 3 oz of sour cream
  • neutral oil
  • apple cider vinegar (or white wine vinegar)

Instructions:

  1. Preheat oven to 400ºF with a rack in the center. Halve and thinly slice all of the onion, then finely chop 3 tablespoons. Coarsely chop cilantro leaves and stems. Drain and reserve pineapple juice; coarsely chop pineapple bits. Pat chicken strips dry, then cut into 1-inch pieces as needed; season all over with salt and pepper.
  2. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add sliced onions and cook, stirring, until starting to soften, about 4 minutes. Add chicken; cook, stirring occasionally, until well browned, 5–7 minutes. Add al pastor spice and ½ of the pineapple bits; cook, stirring, 1 minute more. Season to taste with salt and pepper. Transfer to a plate.
  3. In same skillet over medium-low heat, combine red enchilada sauce, half of the cilantro, and reserved pineapple juice. Cook, stirring, until sauce is reduced by half and slightly thickened, 2–3 minutes. Stir in ½ teaspoon vinegar. Remove skillet from heat and stir in chicken, pineapple and cheese.
  4. Lightly oil a rimmed baking sheet. Lightly brush tortillas with oil and place on prepared baking sheet. Divide chicken al pastor among tortillas. Fold into half moons. Bake quesadillas on center oven rack until filling is warm, cheese is melted, and tortillas are browned in spots, flipping halfway through cooking time, 10–15 minutes (watch closely as ovens vary).
  5. Meanwhile, cut lime into 6 wedges. In a small bowl, combine chopped onions, remaining pineapple and cilantro, and juice of 1 lime wedge. Season to taste with salt and pepper. In a 2nd small bowl, whisk together all of the sour cream and 1 tablespoon water. Season to taste with salt and pepper.
  6. Serve quesadillas with pineapple salsa and crema. Enjoy!

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