Pineapple Salsa & Cheese Quesadillas

Pineapple Salsa & Cheese Quesadillas


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This twist on the classic quesadilla is a blend of delicious flavors. The sweet and sour flavors of pineapple salsa work wonderfully with the saltiness of the cheese. Grilled to perfection, these quesadillas are sure to be a family favorite.

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Chicago, IL

Time needed

20 min preparation + 3 min cooking

Serving Size / Yield

1 serving


  • • 4 10-inch flour tortillas
  • • 1/4 lb. shredded mozzarella cheese
  • • 1/4 lb. shredded peppered Monterey jack cheese
  • • 1 C diced pineapple
  • • 2 Tbs olive oil
  • • 2 Tbs diced red bell pepper
  • • 1 Tbs diced green bell pepper
  • • 1 tsp minced serrano chili
  • • 2 tsp minced cilantro
  • • 1 tsp minced mint
  • • 1 tsp fresh lime juice
  • • 1 small roasted, peeled and pureed polano chili
  • • 1/2 C sour cream
  • • 1/2 tsp minced garlic

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Heat skillet to medium. Brush tortillas with olive oil and place into skillet. Top each tortilla with 1/4th of the mozzarella and Monterey jack cheeses and cook over medium heat for around three minutes, or until cheese is melted and tortillas are crisp.
Transfer the quesadillas to a baking sheet and keep warm in the oven while you make the salsa.

In a small mixing bowl, combine diced pineapple, bell peppers, serano chili, cilantro, and minted lime juice. Refrigerate until ready to serve. In a small mixing bowl combine the pureed poblano chile, sour cream and garlic. Season with salt to taste.

Remove quesadillas from the oven and transfer to a plate. Top with the salsa and pobalano creme fraiche. Serve immediately.

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