Step 1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper. Drain pineapple. Cut half the chicken into ½-inch cubes (use the rest as you like).

Step 2

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced red onion and bell pepper. Cook, tossing occasionally, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Step 3

While veggies cook, finely chop tomato and cilantro. Halve lime. Add tomato, half the cilantro, and a squeeze of lime to bowl with minced red onion. Toss to combine. Season with salt and pepper.

Step 4

Add a drizzle of oil, chicken, and Southwest spice blend to same pan. Cook, tossing, until no longer pink in center, 3-4 minutes. Season with salt and pepper. Return veggies to pan along with a squeeze of lime and remaining cilantro. Toss to combine, then remove pan from heat.

Step 5

Take 2 tortillas (we sent more) and rub one side of each with a drizzle of oil. Place oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it on tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.

Step 6

Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on them to make sure they don’t burn.) Cut into wedges, then serve with pico de gallo and sour cream on the side.