Only makes 2 quesadillas.

1 red onion, thinly sliced
1 green pepper, thinly sliced
4 oz pineapple, drained and cubed
6 oz chicken breast, cubed
1 roma tomato
1/4 oz cilantro
1 lime
1 T southwest spice
2 flour tortillas
1 c mozzarella cheese
2 T sour cream

1 red onion, thinly sliced 1 green pepper, thinly sliced 4 oz pineapple, drained and cubed 6 oz chicken breast, cubed 1 roma tomato 1/4 oz cilantro 1 lime 1 T southwest spice 2 flour tortillas 1 c mozzarella cheese 2 T sour cream

1. preheat oven to 500 F.
2. Mince a few slices of onion to make 2 T. Set aside in a small bowl.
3. heat oil in a large pan over med-high heat.
4. Add onions and peppers. Cook, tossing, until softened (4-5 mins).
5. add pineapple and cook until lightly browned (2-3 mins).
6. season with salt and pepper. remove from pan and set aside.
7. meanwhile core, seed, and dice tomato. chop cilantro. halve lime.
8. add tomato, half the cilantro, and a squeeze of lime to bowl with minced onions. Toss to combine. Season with salt and pepper
9. add oil chicken and southwest spice to pan. cook until chicken is no longer pink in center (3-4 mins). season with salt and pepper.
10. return veggie mix to pan along with a squeeze of lime and remaining cilantro. toss to combine and then remove from heat.
11. rub one side of a tortilla with a drizzle of oil to all tortillas.
12. Place tortillas oil side down on a baking sheet.
13. place chicken mixture and mozzarella on one half of tortilla. Fold in half.
14. bake until golden brown on top (1-2 mins). Flip and repeat on second side.
15. cut into wedges and serve with pico de Gallo and sour cream.