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Asian Chicken Quesadilla W/Grilled Pineapple Salsa & Hoisin

A mexican recipe for Asian Chicken Quesadilla W/Grilled Pineapple Salsa & Hoisin, made with Low Sodium Soy Sauce, Garlic Coarsely Chopped, Olive Oil, Monterey Jack Cheese Grated, and White Cheddar Cheese Grated. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2
• 2 clove
• 1
• 1/4
• 1/4
• 3
• 2
• 2
• 2 clove
• 2
• 3
• 1
• 1/2

Method (preview)

1. 1

   1. Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil.

2. 2

   Remove from the heat and let sit for half an hour.

3. 3

   Place the chicken breasts in a shallow baking dish and pour the marinade ov er.

4. 4

   Cover and place in the refrigerator to marinate at least 4 hours or overnig ht.

5. 5

   Season the chicken with salt and pepper to taste.

6. 6

   Heat the oil in a large s auti pan over high heat until it just begins to smoke.

7. 7

   4. Place the chicken in the pan and sauti 5 minutes or until golden brown on o ne side.

8. 8

   5. Lower the heat to medium, turn the chicken over and continue cooking until the chicken is almost cooked through, approximately 4 minutes.

9. 9

   7. Preheat the oven to 450 F. Place 2 tortillas on an ungreased baking sheet.

10. 10

    8. Spread 1/2 the cheeses, green onion, and sliced chicken on the 2 tortillas.

11. 11

    Bake for 8-12 minutes, or until the tortillas are crisp and the cheese has melted.

12. 12

    Cut into quarters and serve hot garnished with the salsa.

13. 13

    Heat a grill on high until it just begins to smoke.

14. 14

    Grill the pineapple sli ces 2-3 minutes on each side until lightly browned.

15. 15

    1. Place the onion, garlic, hoisin sauce and vinegar in a blender and blend un til smooth.

16. 16

    2. With the motor running, slowly add the sesame and olive oil, drop by drop a t first, until emulsified.