Caramelized Pineapple Quesadillas with Spicy Strawberry Salsa

Photo by how Sweet it is

Seriously, how does one come across a beauty like this and NOT continue to pass on to my fellow foodies? I am one of those people that LOVES food, yet suffers from chronic severe nausea, how unfair is THAT?! Being that I deal with that constant battle, when I find something that actually sounds good and that I can eat, I get beyond excited! I came across this recipe today done by the people over at how Sweet it is and just needed to pass it on to you! It is a delicious mix of spicy and sweet, and we could all use a little bit of both in our lives. Try it for yourself and come back to let us know how your’s turned out! I think that the only swap out I would make would be parsley for the cilantro. I have never been able to stomach cilantro very well, so it is a normal “swap” for me.

Caramelized Pineapple Quesadillas

serves 2

2 cups fresh pineapple chunks, cut into squares

3 tablespoons coconut oil

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/2 vidalia onion, diced

1 small poblano pepper, seeded and diced

1 boneless, skinless grilled chicken breast, shredded

6 ounces monterey jack cheese, freshly grated

1/2 cup freshly torn cilantro

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes. Remove pineapple and place in a bowl, then add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes, then remove from the skillet and place in the bowl with the pineapple.

Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese (make sure you leave enough for the second quesadilla), chicken, the pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.

Photo by how Sweet it is

Spicy Strawberry Salsa

1 medium tomato, chopped

3/4 cup chopped strawberries

1/4 red onion, finely diced

1/2 jalapeno, seeded and diced

1/3 cup freshly torn cilantro

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients together in a bowl and mix thoroughly. The longer it sits, the more flavor that develops. Keeps well in the fridge for 2-3 days.

 

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Avocado Pineapple Smoothie

If you have been to my space here before you know, without hesitation, that I have a slight obsession with avocado and smoothies. They don’t necessarily have to be together, but when I can combine the two into yummy deliciousness? Life is good… This morning I ran across this little tidbit. I do hope it finds you well and can bring you some sunshine in a cup!
Avocado Pineapple Smoothie
  • Serves: 4 cups
Ingredients:
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice

Preparation:

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.

Add sweetener of choice if desired.