This Hawaiian BBQ Quesadillas recipe takes a traditional dish and adds a tropical twist to it. There is barbecue sauce on top of the shredded chicken, pineapple, red bell pepper, and mozzarella cheese that's inside. The Pineapple-Mango Guacamole goes well with the savory quesadillas because it is cool and sweet.
Ingredients: 2 large flour tortillas. 1 cup cooked shredded chicken. 1/2 cup diced pineapple. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/2 cup shredded mozzarella cheese. 1/4 cup barbecue sauce. 1 ripe avocado. 1/2 cup diced mango. 2 tablespoons chopped cilantro. 1 lime, juiced. Salt and pepper to taste. Cooking spray.
Instructions: In a bowl, combine the diced pineapple, red bell pepper, and red onion. Set aside. In another bowl, mash the ripe avocado and mix in the diced mango, chopped cilantro, lime juice, salt, and pepper. This is your Pineapple-Mango Guacamole. Set aside. Lay one flour tortilla on a clean surface. Spread half of the shredded chicken evenly over one half of the tortilla. Spread half of the diced pineapple, red bell pepper, and red onion mixture over the chicken. Drizzle half of the barbecue sauce over the veggies and chicken. Sprinkle half of the shredded mozzarella cheese on top. Fold the tortilla in half to cover the filling, creating a half-moon shape. Repeat the process with the second tortilla and the remaining ingredients. Heat a large skillet over medium-high heat and lightly grease it with cooking spray. Carefully place one quesadilla in the skillet and cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted. Remove from the skillet and let it cool for a minute before cutting it into wedges. Repeat the cooking process with the second quesadilla. Serve the Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole on the side. Enjoy!
Victoria Heights Elementary
