- Servings: 4
Ingredients:
| ½ cup | Cream of Coconut |
| 1× 15 oz can | Crushed Pineapple, drained and squeezed dry |
| 4 | 10" Flour Tortillas |
| 4 cups | Cooked & Chopped Chicken |
| ¼ | Red Onion, chopped |
| 2 Tbsp | Freshly Chopped Cilantro |
| 4 cups | Shredded Monterey Jack Cheese |
| 4 Tbsp | Oil, for frying |
Directions:
Stir cream of coconut with pineapple in a small bowl, then spread over 2 tortillas. Top each with half of chicken, onion, cilantro and cheese. Cover with remaining tortilla. Heat half of oil in a large skillet over medium high heat. Place one quesadilla in skillet and fry until golden brown. Turn over and cook other side until golden. Cheese will melt throughout and help tortillas to stick together. Repeat with other quesadilla. Slice into wedges and serve.
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