Ground Chicken Quesadillas with Pineapple-Peach-and-Avocado Salsa

Quesadillas are easy, simple, and versatile. Keep the filling to a minimum so that the ingredients stay inside the tortillas when grilled, and create a flavorful condiment to spoon on top.

Fresh fruit and warm chiles complement each other in this salsa for a sweet, spicy, and savory balance. Choose a firm-ripe peach and avocado so that the fruits retain their texture in the dish, and use chunks of fresh pineapple for the best results. Canned pieces sitting in water or syrup are already beginning to go soft.

I made these quesadillas by folding each tortilla over its filling. An alternative method is to spread the filling over the entire surface of one tortilla and top with a second tortilla, as in this recipe for Smoked Salmon and Black Bean Quesadillas with Guacamole and Fresh Salsa.

Serves 4

Ingredients

For the Salsa

• 2 serrano chiles, stemmed, seeded, and finely chopped
• 1 firm-ripe peach, peeled and chopped
• 1 red wax pepper (or half a medium red bell pepper), stemmed, seeded, and chopped
• 1 scallion, thinly sliced
• 1 cup fresh pineapple chunks, chopped
• 3 tbsp chopped cilantro leaves
• 2 tbsp fresh lime juice
• sea salt
• freshly ground black pepper
• 1 firm-ripe avocado, peeled, pitted, and chopped

Salsa Ingredients

For the Quesadillas

• 2 tbsp olive oil, plus more for brushing
• 1 lb ground chicken
• 2 garlic cloves, finely chopped
• 2 scallions, thinly sliced
• 1 habanero chile, stemmed, seeded, and finely chopped
• 1/2 small red onion, chopped
• 1 large, round tomato, chopped
• 1/2 tsp dried oregano
• sea salt
• freshly ground black pepper
• 4 fajita-sized flour tortillas
• 1 cup shredded Monterrey jack cheese
• cooked black beans (optional)

Preparation

For the Salsa

1. Combine the first 7 ingredients (through lime juice) in a medium bowl and season with salt and pepper. Cover and refrigerate at least 1 hour.
2. Stir in the avocado just before serving. Re-season with salt and pepper, if desired.

Salsa before Adding Avocado

Pineapple-Peach-and-Avocado Salsa

For the Quesadillas

1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the chicken, garlic, scallions, chile, and onion and cook, breaking up the chicken, 6 minutes.
2. Add the tomatoes and oregano and season with salt and pepper. Cook until the tomatoes have broken down and most of the liquid is absorbed, 5-6 minutes. Remove from the heat and let cool 5 minutes.

Chicken and Vegetables Beginning to Cook

Cooked Chicken Mixture with Tomatoes and Seasonings

1. Heat a grill pan (or cast-iron skillet) over medium-high heat.
2. Lay 1 tortilla on a work surface and spread 1/4 of the chicken mixture down 1 half. Top the chicken mixture with 1/4 cup of cheese and fold the other side of the tortilla over the filling. Press gently to flatten. Repeat with the remaining 3 tortillas, chicken mixture, and cheese.

Tortillas with Chicken Mixture

Cheese Added

1. Brush the grill pan with oil and place 2 quesadillas in it side by side. Use a grill press or large, heavy spatula to press down the tortillas as they cook, 2-3 minutes on 1 side, until golden brown and grill marks appear.
2. Turn and grill until the other sides are golden brown and the quesadillas are hot throughout, 1-2 minutes longer. Remove to a cutting board and repeat with the other 2 quesadillas.

To serve, cut each quesadilla into 2 wedges and place on each of 4 plates. Spoon the salsa on top and serve with a side of black beans, if desired.

Quesadillas Beginning to Grill

Quesadillas after Turning

Grilled Quesadillas