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quesadilla, colorful slaw and pineapple salsa


This flavorful recipe is more smoky than spicy thanks to the chipotle salsa. It’s a perfect partner to the sweet, grilled chippolini onions and cheese blend.
Course Main Course
Cuisine American
Keyword quesadilla
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 8
Calories 170kcal
Author Toni Dash


  • 2 cups shredded chicken
  • 2 tablespoons chipotle salsa
  • 4-5 chippolini onions yellow onions can be substituted; if so only one is probably needed
  • Colby/jack cheese
  • 8 Blue or regular corn tortillas


  • Pepper jack cheese
  • Blue or regular corn tortillas


  • ½ pineapple diced about 2 cups
  • ½ cup cilantro chopped
  • 1/3 cup red onion diced
  • Juice of one lime
  • Pinch of salt
  • Optional: 1 diced Serrano pepper for heat


  • ½ small head of red cabbage
  • ½ small head of green cabbage
  • 3 carrots scrubbed with tops and tip removed
  • 1/3 cup plus 2 tablespoons rice vinegar
  • 3 tablespoons sugar I use organic
  • 2 teaspoons Dijon mustard or to taste


  • Slice and grill the chippolini onions on both sides until done (about 3-4 minutes depending on how thickly sliced; they will become soft and transparent).
  • While the onions are grilling, warm the chicken if not warm and toss with warmed chipotle salsa.  You can do this in a saucepan or microwave it. I often buy an organic free range rotesseri chicken use that to make the shredded chicken (save the time but provides the quality)
  • Melt desired amount of cheese on half of a tortilla (I used the microwave).
  • When steps 1 and 2 are complete, place desired amount of chicken and onions on the tortilla, fold and devour!
  • Place desired amount of cheese on a tortilla.  Place a second tortilla on the top and microwave for 30-45 seconds to melt the cheese for a softer quesadilla or prepare in a skillet over medium heat until the cheese melts , watching carefully so they do not burn.


  • Toss all ingredients in a bowl.  Can be served immediately or allowed to sit for 20 minutes for the flavors to combine.


  • Shred the red cabbage, green cabbage and carrots (I did so in my food processor).  Toss to combine in a large bowl.
  • In a small bowl combine rice vinegar, sugar and Dijon mustard, stirring until sugar dissolves.  Pour onto slaw mixture and toss to cover.
  • You can serve immediately or I made mine the night before and let it sit overnight with allowed the light dressing to soak in without making the slaw soggy.


Calories: 170kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 514mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4582IU | Vitamin C: 84mg | Calcium: 96mg | Iron: 1mg