When I saw a recipe on Pinterest for a veggie pizza quesadilla, I was immediately inspired to try my hand at making the dish. Although I am not opposed to veggies, I decided to put my own personal twist on the recipe by substituting my favorite pizza toppings, chicken and pineapple, for the veggies. The result was delicious and also significantly healthier than the chicken-pineapple pizza I frequently order from Domino’s Pizza.
2 flour tortillas 1 can of pineapple slices
1 can of tomato puree 1 small bag of mozzarella cheese
3 chicken breast strips Garlic salt
Slice chicken breast strips into bite-sized chunks.
Put a quarter-size amount of olive oil in a skillet and cook chicken breast chunks on medium heat. Cook until brown, then remove from skillet onto a separate plate.
Clean the skillet and spray with nonstick spray and heat on high.
Place a flour tortilla in the skillet.
Spread a thin layer of tomato puree on the tortilla.
Break up two pineapple slices into smaller pieces and place on the tortilla. Place about five chicken breast chunks on tortilla. Sprinkle garlic salt on top.
Sprinkle as much cheese as desired on top and cover all toppings with a second flour tortilla to complete the quesadilla.
Place a plate on top of the quesadilla and carefully flip so the uncooked side of the quesadilla is now on the bottom and the cooked side is on the top. Transfer quesadilla back to skillet and cook until cheese is completely melted.
Remove the quesadilla from the skillet and allow two minutes to cool. Cut into four slices and enjoy!