Pineapple Salsa
1/2 ripe pineapple, peeled and cleaned and cut into ¼ inch cubes
½ red bell pepper, seeded and finely chopped
1 large ripe tomato, diced
2 Tbsp finely chopped fresh chives
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1 fresh jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper to taste
Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.
Chicken Avocado Quesadillas:
Twelve, 8-inch flour tortillas
1-½ cups shredded Monterey Jack Cheese
1-½ cups cooked chicken, chopped fine
2 ripe avocados, pitted, peeled, and mashed
1/3 cup finely chopped green onion
1/3 cup lightly packed, finely chopped cilantro leaves
2 Tbsp fresh limejuice
Kosher salt and freshly ground black pepper
Canola oil for frying
