Spicy Chicken & Pineapple Quesadilla Stack with Avocado Cream
This unique quesadilla stack combines leftover chicken with sweet pineapple and a spicy kick, all topped with a creamy avocado sauce. Perfect for busy weeknights, it’s a fun twist on traditional quesadillas that will impress your family and friends!
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Begin by shredding the leftover chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with diced pineapple, chopped cilantro, and a sprinkle of chili powder for a spicy kick.
Heat a large skillet over medium heat and add a teaspoon of olive oil. Place a tortilla in the skillet and layer half of the chicken and pineapple mixture on one half of the tortilla.
Sprinkle with shredded cheese and fold the tortilla over. Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes until the cheese is melted.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
While the quesadillas are cooking, prepare the avocado cream by blending ripe avocados, sour cream, lime juice, and a pinch of salt until smooth.
Once all quesadillas are cooked, stack them on a serving plate, drizzle with avocado cream, and garnish with extra cilantro and lime wedges.
Serve immediately for a delicious and visually appealing meal!
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