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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