Quarterback Quesadilla with Pineapple Salsa

Quarterback Quesadilla with Pineapple Salsa
Prep Time BG 15

Prep Time


Cook Time BG 5

Cook Time


Total Time BG 20

Total Time


Serving BG 6



Recipe by Lake Gibson Middle School.



  • ¼ C rotisserie chicken, cooked
  • 2 tortillas
  • ¼ C Mexican blend cheese
  • ¼ C mozzarella cheese
  • ¼ C olive oil
  • 1 clove garlic
  • ½ tsp parsley
  • ½ tsp cilantro
  • Pinch salt
  • Pinch pepper
  • 2 green onions
  • 1-2 T spicy jalapeno cream cheese

Pineapple Salsa

  • 1 C pineapple, diced
  • 2 T red onion, diced
  • ¼ C red bell pepper, diced
  • ¼ C cilantro, chopped
  • 1 T lime juice, fresh
  • ¼-1/2 C cream cheese fruit dip


  1. In a blender, add the cilantro, parsley, garlic, lime juice, 3 T olive oil, salt and pepper and blend until it’s a puree.
  2. Mix ½ of the puree with the shredded chicken and set aside. Use the other ½ as a garnish.
  3. In a medium mixing bowl, add the pineapple, red onion, bell pepper, cilantro and lime juice; Season with salt and pepper.
  4. Heat a quesadilla maker and spray with butter.
  5. Lay 1 tortilla on quesadilla maker. Place ½ C cheese on the tortilla to cover the whole surface.
  6. Add ½ C shredded green chili chicken on half of the tortilla and sprinkle with green onions; Fold in half.
  7. Cook on each side for 3 minutes or until golden brown.
  8. Cut each quesadilla into 3rds and garnish with pineapple salsa, fresh lime and green chili sauce.

Serving Instructions: Serve immediately.

Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899