Sweet & Sour Chicken Quesadillas

Name: Sweet & Sour Chicken Quesadillas
Prep time: 20 min
Cook time: 40 min
Yield: 12
Cuisine: Thai,
Ingredients: 1 can (8 oz) pineapple tidbits in juice; 2 tbsps soy sauce; 1 tbsp rice vinegar; 2 tsps McCormick® Garlic Powder; 1 1/2 tsps McCormick® Ginger, Ground; 1 tsp cornstarch; 4 tbsps vegetable oil divided; 1 pound boneless skinless chicken breasts cut into 1/2-inch chunks; 1 cup chopped onion; 1 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 3 cups shredded Monterey Jack cheese divided; 6 burrito-size flour tortillas 10 inches

Serve sweet & sour chicken in an unexpected way – as a filling for quesadillas in flour tortillas with melted Monterey Jack cheese. Makes a great appetizer for a football party when served with Thai Kitchen® Sweet Red Chili Dipping Sauce.

20m

PREP TIME

40m

COOK TIME

321

CALORIES

13

INGREDIENTS

Servings: 12 (1/2 quesadilla)

Ingredients

1 can (8 ounces) pineapple tidbits in juice
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Ground Ginger
1 teaspoon cornstarch
4 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks Substitutions available
- boneless skinless chicken thighs, cut into 1/2-inch chunks
1 cup chopped onion
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack cheese, divided
6 burrito-size flour tortillas, 10 inches

KEY PRODUCTS

INSTRUCTIONS

1 Drain pineapple, reserving all the juice in small bowl. Add soy sauce, rice vinegar, garlic powder, ginger and cornstarch to bowl; stir until smooth. Set aside.
2 Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes until browned. Remove from skillet. Heat 1 tablespoon of the remaining oil in skillet. Add onion and bell pepper; stir fry 5 minutes or until tender-crisp.
3 Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Add chicken and pineapple; stir fry 2 minutes or until heated through. Spoon sweet & sour chicken into large bowl. Stir in cilantro. Set aside. Wipe skillet clean.
4 For each quesadilla, sprinkle 1/4 cup cheese over half of 1 tortilla. Layer with 2/3 cup sweet & sour chicken and additional 1/4 cup cheese. Fold over. Heat 1 teaspoon of the remaining oil in same skillet on medium heat. Add 1 quesadilla; cook 2 minutes per side or until lightly browned and cheese is melted. Repeat with remaining quesadillas and oil. Cut quesadillas into wedges.