Contact
Privacy

Asian Chicken-Quesadilla-With-Grilled-Pineapple-Salsa-And-Hoisin - chicken breasts

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
chicken breasts soy sauce ginger garlic olive oil cheese Cheddar cheese scallions flour tortillas Pineapple Salsa pineapple cilantro lime juice red onion olive oil salt Hoisin Vinaigrette red onion hoisin sauce rice wine vinegar sesame oil olive oil salt
Viewed: 12 - Published at: a year ago

Ingredients

  • 2 chicken breasts, skinless and boneless
  • 1/4 cup soy sauce, low sodium
  • 2 tablespoons ginger, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1/4 cup monterey jack cheese, grated
  • 1/4 cup white cheddar cheese, grated
  • 2 scallions, chopped
  • 3 flour tortillas
  • Grilled pineapple salsa
  • 1/4 pineapple, peeled, cored and 1 inch slices
  • 1 1/2 tablespoons cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1/4 red onion, medium
  • 1/2 jalapeno, seeded and chopped fine
  • 2 tablespoons olive oil
  • salt and white pepper
  • Hoisin Vinaigrette
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon hoisin sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1/2 tablespoon sesame oil
  • 1/4 cup olive oil
  • salt and white pepper

Method

  • Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
  • Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
  • Season chicken with salt and pepper.
  • Heat oil in large saute pan over high heat almost to smoke.
  • Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
  • Let the chicken sit and then slice on a bias into 1/2 inch pieces.
  • Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
  • Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
  • Stack the 2 layers and cover with the remaining tortilla.
  • Bake for 8-12 minutes until crisp and cheese is melted.
  • Cut into half to serve hot with vinaigrette and salsa.
  • Salsa:
  • Heat grill. Or George Forman.
  • Grill pineapple slices 2-3 minute per side.
  • Remove and cut into med. dice.
  • Add cilantro, lime, onion, jalapeno and olive oil.
  • Season with S & P. Let sit 1/2 hour.
  • Hoisin Vinaigrette:
  • Place onion, garlic, hoisin and vinegar in a blender and blend.
  • Slowly add the sesame and olive oil until emulsified.
  • Season with S & P.

Related Posts:

You may also like:

Categories