Chicken, Pineapple & Bell Pepper Quesadilla with Creamy Spinach Salad

Directions

1. Gather and prep produce: rinse and dry the spinach, trim and dice the pineapple, cut and seed the bell pepper, and slice the onion. Divide the pineapple between two bowls so one can be used later for the salad.
2. Trim the chicken, cut into bite-sized pieces, and pat dry. Warm a large nonstick skillet over medium-high heat.
3. Add oil to the hot skillet and brown the chicken, then add the pineapple and bell pepper. Stir in the onion and optional spices; cook until the vegetables soften and the chicken is cooked through, about 6–7 minutes.
4. While the filling cooks, juice lime over the second bowl of pineapple to prepare the fruit for the salad dressing.
5. On a clean cutting board, mince the garlic. Stir it into the pineapple with plain Greek yogurt, maple syrup, chili powder, and salt to form a dressing; set aside.
6. Coarsely grate the cheddar cheese and keep ready for assembling the quesadillas.
7. To assemble, lay a tortilla on a flat surface, spread filling on one half, sprinkle with cheese, and fold over to close. Repeat with the second tortilla.
8. Wipe the skillet clean, return to medium-high heat, add a little oil, and cook the filled quesadillas, turning once, until both sides are golden and the cheese melts, about 5–6 minutes. Cut into wedges.
9. Toss the spinach into the pineapple dressing and mix to coat; the salad will be ready to serve with the hot quesadillas.
10. Divide the quesadilla wedges onto plates and serve with the creamy spinach salad on the side.