Grilled Pineapple Pepper Chicken Quesadillas
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
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.
- Protein 18g
- Fibre 3g
- Fat 23g
- Sugar 6g
- Carbs 39g
- Sodium 1010mg