Grilled Pineapple Pepper Chicken Quesadillas

Prep time:15 min
Total time:20 min

Serves 10


1 red bell pepper, quartered

4 1-inch slices cored fresh pineapple

1 tbsp Longo’s 100% Pure Canola Oil

1/4 tsp each salt and pepper

1 pkg (250g) cream cheese, softened

2 cups shredded cooked Longo’s

Rotisserie Chicken

2 cups shredded Longo’s Colby Chili Pepper Cheese

2 green onions

1 pkg (610g) Longo’s Large

Flour Tortillas (10)


  • Toss pepper and pineapple slices with oil, salt and pepper. Place on preheated greased grill over medium-high heat. Grill for about 8 minutes, turning once, until charred and tender. Remove to cutting board; chop and set aside.
  • Stir together cream cheese, chicken and colby cheese. Stir in pepper and pineapple with green onions. Divide mixture over half of each tortilla. Fold over to seal.
  • Reduce grill to medium heat and grill tortillas, turning occasionally, for about 5 minutes or until grill marked and cheese is gooey. Cut into quarters to serve.

Nutritional Information

Per serving: 430 calories
  • Protein 18g
  • Fibre 3g
  • Fat 23g
  • Sugar 6g
  • Carbs 39g
  • Sodium 1010mg