Tropical Chicken Quesadillas
These crispy cheesy quesadillas consist of chicken that has been marinated in a pineapple-chili-lime brine, which is fried alongside peppers, onions, black beans, and corn. Tortillas are then assembled with Monterrey Jack cheese and fried to crispy perfection.
Pineapple-Chili-Lime Brine
My favorite part of this recipe is the brine. Not only does the brine act as an excellent tenderizer, but also gives such a unique tropical flavor, taking my mind off the cold Canadian winter, and to some warm tropical beach. The pineapple gives the chicken a very subtle tropical sweetness. As well, the sugar from the pineapple juice aids the Maillard reaction for the chicken, therefore enhancing the flavor! The lime’s function is twofold. It acts as a flavorant, as it adds an excellent citrusy brightness to the chicken. As well, it also acts as a slight tenderizer with its acidic properties. Lastly, the blend of spices adds an excellent taste and spice to the chicken!
I find this brine works best in the 8-12-hour range, so its great to throw your chicken into it in the morning to use later that day or night. However, you can do as little as 2 hours and as long as 24. I have found that if you are brining for longer than 12 hours, it is best to keep the chicken breasts whole in the brine, then cut them into cubes right before frying. Furthermore, I find brining beyond 24 hours causes the chicken to over-brine, resulting in a mushy texture.
The Perfect Technique
Now I used to struggle with making quesadillas. I always thought you would assemble them, fold them in half, place them in the frying pan, cooking one side and then flipping to cook the other side. I found that the quesadillas were falling apart as I tried to flip them, and I was having to go and pick out any bits that fell out of them. Annoying to say the least!
I then tried cooking them flat, almost like a pizza actually. The cheese would cover the entire tortilla, then I would keep the toppings concentrated to one side. I then fry it, and when the cheese is melted, and the bottom is golden brown, I fold the cheese-only side onto the side with the toppings, and bam! It’s perfect! Time after time, this method has been foolproof for me. It always results in a perfect chicken quesadilla that is equally crispy on both sides, with little to no fall out of the toppings!
Lighten it Up
I know that quesadillas aren’t exactly diet friendly by any means. But I have found a few ways to lighten them up or make them a tad healthier. I typically use light cheese, which saves me a few calories, and will also dabble with whole wheat tortillas – I mean gotta get fibre wherever a girl can, right! But a huge way to lighten the calories is to actually not fry the chicken quesadilla. Instead try using a George Foreman Grill, or a panini press, or even brushing the outsides with olive oil and baking in the oven! The quesadillas are a tad less crispy, but still equally delicious!
Make it Your Own
While my recipe has a filling that is filled with all the things I love in a chicken quesadilla, such as beans and corn, feel free to make it your own by leaving anything out you don’t enjoy, or by adding in things you cannot live without! Adding in some chopped jalapenos or banana peppers could give it a little extra kick. Or if you are a huge cilantro lover you could easily throw in a bit of chopped cilantro after the chicken mixture is just about finished cooking. As well, avocado could be a great addition as well if you fold it into the finished chicken mixture! Lastly, and obviously, you can also eat this with whatever your heart desires. I enjoy mine with a whole lot of sour cream and salsa, but they’re great alone, or with hot sauce, or even guacamole!
Get the Recipe: Tropical Chicken Quesadillas
Ingredients
Pineapple-Chili-Lime Brine
- 2 cups Water
- 200 mL Pineapple Chunks, with juice, †
- 1 Lime, juiced, ††
- 1 tbsp Garlic Powder
- 1 tbsp Crushed Red Pepper Flakes
- 4 tsp Kosher Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 lb Chicken Breasts,, cubed
Tropical Chicken Quesadillas
- 1 lb Brined Chicken Breast cubes , (above)
- 1 Bell Pepper,, diced small
- 1 Small Sweet Onion,, diced small
- 1 package Fajita Seasoning, †††
- 1/4 tsp Cayenne Pepper, (optional)
- 1/4 cup Water
- Juice of 1 Lime
- 1/2 cup Canned Black Beans,, well rinsed
- 1/4 cup Frozen Corn
- Salt & Pepper,, to taste
- 4 Large Tortillas
- 1-2 cups Shredded Monterrey Jack Cheese
- 1-2 tbsp Vegetable Oil,, for frying
Instructions
Pineapple-Chili-Lime Brine
- Add all ingredients into a large glass dish with lid and place into the fridge for at least 2 hours, or overnight.
Tropical Chicken Quesadillas
- In a large frying pan, heat 1 tbsp oil over medium heat. Add chicken, pepper, and onion to pan and cook until chicken is cooked through and peppers are soft. Season with salt and pepper. Add cayenne, fajita seasoning, water, lime juice, beans, and corn, to pan. Cook until all the ingredients are heated through and the mixture it combined nicely and thickened a bit, about 2-3 minutes. Remove from heat.
- In a separate frying pan large enough to fit an entire tortilla into, heat 1 tbsp of oil. Meanwhile, begin to assemble the quesadillas. To assemble: Lay a tortilla out flat, add cheese to entire base of tortilla, ensuring to leave about a 1/2 – 1-inch perimeter around edges that is free of cheese, then add ¼ of chicken mixture onto ½ of the tortilla, sprinkle a tiny bit of cheese over top of chicken mixture, then transfer the assembled tortilla to hot pan (Do not fold the tortilla over yet – transfer to the pan flat).
- Fry the quesadilla until the cheese has melted on the side without any chicken mixture and the bottom of the tortilla is crispy and golden. Using a large spatula, fold the tortilla in half, and remove from heat – place onto a paper towel to absorb any excess oil. Repeat with the remaining 3 tortillas and the rest of the chicken mixture. Cut the quesadillas into halves or thirds and serve with your choice of topping.
Notes
†† Throw the juiced limes into the brine as well
††† I use Old El Paso Fajita seasoning, however if you choose to use a spice blend of your own, use 2 tbsp and just ensure you use a bit of corn starch (mixed with the ¼ cup water), to thicken the sauce up and bring everything together.
Photo Inspiration: The Modern Proper
