Pineapple Chicken Quesadillas with Perdeberg Rooted Chardonnay

Sweet pineapple pairs perfectly with shredded chicken and gooey cheddar cheese in this delicious quesadilla.

Wine Suggestion

The grapes for the Perdeberg Rooted Chardonnay 2016 are harvested from a 18-year vineyard in the Paardeberg, planted on mainly decomposed Granite and Glenrosa soils.  They offer a low yield of 9 tons per hectare to enhance fruit complexity.

The wine is fermented in 500 litre French oak barrels and aged for another 8 months on the lees to build complexity. The wine does not undergo malolactic fermentation.

The wine retails for R65 per bottle and is available online.

Ingredients

  • 1/2 pound boneless, skinless chicken breast
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Eight 8-inch flour tortillas
  • 6 ounces cheddar cheese, grated
  • 1 cup diced pineapple
  • 1/2 cup chopped cilantro

Instructions

In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside.

Spread half of the cheese on top of 4 tortillas. Top with the chicken and the pineapple. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.


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