Recipes

1. In a blender, add the cilantro, parsley, garlic, lime juice, 3 tablespoons of olive oil, salt and pepper and blend until it’s a puree.
2. Mix half of the puree with the shredded chicken and set aside. Use the other half 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 on a pan on medium heat and add a little butter to cover the bottom of the pan.
5. Place tortilla in the pan and sprinkle cheese to cover the whole tortilla. 
6. Add half cup of shredded chicken and half of the green chiles on half of the tortilla and sprinkle with green onion; fold in half. 
7. Cook on each side for three minutes or until golden brown.
8. Cut each quesadilla into thirds and garnish with pineapple salsa, fresh lime and green chili sauce.

Serving Instructions: Serve immediately.