Ham Quesadillas With Pineapple Pico De Gallo Recipes

PINEAPPLE PICO DE GALLO

Steps:

• Dice all ingredients into very small pieces.
• Simply mix together the tomatoes, onion, jalapenos and the salt.
• Stir in the lime juice, mixing well.
• Stir in the diced pineapples.
• Mix in the diced cilantro and blend well with other ingredients.
• Store in airtight container and consume within a day or two. It tastes best fresh!

PINEAPPLE PICO DE GALLO

Steps:

• Juice the lime into a medium sized bowl. Make sure that no seeds escaped into the bowl.
• Finely chop a half cup of red onion, and mince 4 cloves of garlic into the bowl.
• Slice off the top of the jalapenos, then cut in half lengthwise. Use a teaspoon to scrape out the ribs and seeds, then finely chop the peppers, and add to the bowl.
• Chop the pineapple into roughly quarter inch or less chunks, and add it to the bowl.
• Chop 1 cup of tomatoes into roughly quarter inch or less chunks, and add to the bowl.
• Lastly, finely chop the cilantro, and it along with salt and pepper to the bowl. Stir all ingredients together until fully mixed.
• Let sit at least 15 minutes before serving. It's even better the next day, so I usually try to make pico de gallo the day before I'm going to use it.
• Store in an airtight container in the refrigerator for up to 4 days.

PICO DE GALLO CHICKEN QUESADILLAS

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
• In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

HAM QUESADILLAS WITH PINEAPPLE PICO DE GALLO

Steps:

• Mix first 5 ingredients in small bowl.
• Layer ham and Singles on half of each tortilla; fold in half to enclose filling. Heat large skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
• Cut into triangles to serve. Top with pineapple mixture.