I am all about stuffing random food items between two tortillas and adding a sprinkle of cheese. Now, whether it’s appropriate to call everything prepared in such a manner a quesadilla, I’m not too sure. Regardless of how you choose to categorize it, this dish is tasty!
During one of my quesadilla daydreams a few weeks ago (what, you don’t have those?), I started pondering all of the crazy fusion dishes I could create. Maybe I was craving Chinese food that day…who knows. But either way, sweet and sour chicken came to mind. I decided it might just be crazy enough to work.
And did it ever! I was hesitant even as I was preparing to take the first bite, but something about chicken smothered in a sweet and sour sauce, along with some peppers, pineapple pieces, and spicy cheese, all stuffed between two slightly crispy tortillas, totally worked!
This totally works as a quick weeknight dinner, particularly if you poach your chicken in advance or just shred some store-bought rotisserie chicken.
Enjoy your Friday, friends!
- 1 lb boneless skinless chicken breasts, poached and shredded (see note)
- 1 teaspoon oil
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- 1 cup pineapple tidbits
- ½ cup pineapple juice
- 3 tablespoons light brown sugar
- 3 tablespoons rice wine vinegar
- ¼ cup chicken broth
- 4 teaspoons cornstarch + 4 teaspoons water, whisked together
- 4 flour tortillas
- 1 cup freshly shredded cheese (I used jalapeño cheddar)
- Sour cream or plain Greek yogurt, for topping, if desired
- Heat oil in a skillet over medium heat. Add peppers and cook until tender, stirring occasionally. Add pineapple, juice, light brown sugar, rice wine vinegar, and chicken broth. Bring sauce to a simmer. Simmer sauce until it just begins to reduce. Stir in cornstarch/water mixture. Let sauce return to a simmer.
- Add shredded chicken to skillet. Toss chicken in sauce and turn heat to medium low. Allow chicken to warm in sauce for approximately 5 minutes. Taste and adjust salt and pepper as desired.
- Preheat a skillet over medium high heat. Meanwhile, on each tortilla half, spread one heaping ½ cup of the chicken mixture. Top chicken with ¼ cup of shredded cheese. Fold the quesadillas and lightly spray each side with oil.
- Place quesadillas in hot skillet one at a time and cook on each side for 1-2 minutes until crispy and cheese is melted.
- Remove from heat and allow to cool slightly. Slice into two or three sections. Serve immediately topped with plain Greek yogurt or sour cream, if desired.
1. You could use boneless skinless chicken thighs or even shredded rotisserie or roasted chicken instead!
2. I seasoned my shredded chicken breasts with garlic salt and pepper to taste before adding to the sweet and sour sauce.
Sauce recipe adapted from Food Network.