Pineapple, chicken and a little Southwest spice turn ordinary homemade quesadillas into a family favorite!
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2 tablespoons Land O Lakes® Butter
10 ounces boneless skinless chicken breasts, cut into 1/4- to 1/2-inch pieces
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1 (1/4-inch) cup fresh pineapple chunks
1/2 cup sliced green onions
6 (8-inch) flour tortillas
1 1/2 cups shredded Mexican blend cheese
Melt 1 tablespoon butter in 12-inch nonstick skillet until sizzling. Add chicken and spices; cook 3-5 minutes or until chicken is no longer pink. Stir in pineapple and green onions.
Spread 1/3 cup filling onto half of each tortilla; top each with 2 tablespoons cheese. Fold tortilla over filling and cheese.
Melt remaining butter in 12-inch skillet over medium heat until sizzling.
Cook 3 quesadillas, turning once, 5-7 minutes or until golden brown. Repeat with remaining quesadillas. Cut each into wedges.
Whether you are looking for traditional or unexpected, you can enjoy the savory spices in these recipes for brunch or dinner.