Honey Lime Chicken Quesadillas with Pineapple Mango Salsa

I'm all about seasonal cooking, but even though the calendar says it's almost November, the weather is a humid 83 degrees, and that just doesn't inspire fall food. So today's recipe is one that I cook a lot in the summer. If it's actually cold where you live (lucky!!) you can file this one away until the warmer months!

Serves: 6
Difficulty: Easy

Ingredients

Marinade:
1/2 c. lime juice
1/3 c. vegetable oil
1 small onion, diced
1/4 c. fresh cilantro
2 Tbs. honey
1/2 tsp. cumin
1 lb. chicken breasts

Mix all ingredients together and pour into gallon size ziploc bag with the chicken breasts. Marinate the chicken for at least 2 hours. Drain the marinade and pound the chicken breasts to flatten them a bit. Grill chicken and shred it.

Salsa:
2 c. diced pineapple
1 mango, cubed
1/2 red onion, diced
1 jalapeno, diced
1/4 c. fresh cilantro, finely chopped
juice of 1 lime

You can make this salsa just before serving, but I think it's better after it sits in the fridge for an hour or so. Just toss everything in a bowl and stir it up.


To make quesadillas, heat a large skillet over med. heat. Layer chicken, shredded monteray jack cheese and salsa on a flour tortilla and to with another tortilla. Cook on one side 3-4 minutes until tortilla is lightly browned. Flip and cook on the other side until cheese is melted. Cut in triangles (a pizza cutter works best!) and serve with sour cream for dipping.