Chicken & Pineapple Quesadillas

Ingredients

• 1 lg. chicken breast (3/4 lb.) $1.50*
• 1 (15 oz.) can pineapple chunks in juice $1.14
• 1 (15 oz.) can black beans $0.87
• 3 whole green onions $0.22
• ¼ bunch fresh cilantro $0.25
• ½ tsp cumin $0.05
• ¼ tsp red pepper flakes $0.02
• ¼ tsp salt $0.02
• 2 cups shredded mozzarella or monterrey jack $1.99*
• 8 (8-inch, soft taco size) flour tortillas $1.20

Instructions

1. Cook the chicken in a countertop grill until golden brown on the outside and completely cooked through. If you don’t have a grill, cut the chicken into 1-2 inch chunks and sauté in a skillet until golden brown on the outside and cooked through. Allow the chicken to cool slightly as you prepare the rest of the filling.
2. Drain the pineapple chunks well, then roughly chop the chunks into smaller pieces. Rinse and drain the black beans. Roughly chop the cilantro and slice the green onions. Combine the pineapple, black beans, cilantro, green onions, cumin, red pepper flakes, salt, and shredded cheese in a bowl. Stir to combine.
3. Once the chicken has cooled some, chop it into small chunks (no need to make neat or tidy shapes, just chop roughly). Add the chicken to the rest of the filling in the bowl and then stir to combine.
4. Place ½ cup of the quesadilla filling onto a tortilla and spread it out over half of the surface. Fold the tortilla in half and then cook it in a skillet over medium heat until golden brown and crispy on the bottom. Flip and cook on the second side in the same manner. Use oil or non-stick spray in the skillet as needed to keep the tortilla from sticking (I find that I don’t need either when using a non-stick skillet).
5. Use a pizza slicer to cut the quesadilla into three wedges and serve hot.

Source:budgetbytes.com