Another appetizer for the party was chicken-bacon quesadillas with pineapple salsa. I love quesadillas, and JJ's favorite is chicken, bacon and cheese, so I went with those. They are super simple to make! The salsa is also delicious, the acidity of the pineapple really cuts through the salt and fat of the bacon. They were the first appetizer to go!
Mini Chicken and Bacon Quesadillas
with Pineapple Salsa
1 package of large tortillas (8 count)
2 large chicken breasts (about 1 lb.)
4 c. chicken stock
6 slices center cut bacon, cooked and crumbled
1 c. cheddar cheese, shredded
1 c. prepared taco/picante sauce
1 c. minced pineapple (fresh!)
1/4 large red onion, minced
1 jalapeno, seeded and minced
2 tbsp. cilantro, minced
Juice of 1 lime
Salt and pepper
Toss all salsa ingredients together in a bowl. Refrigerate until ready to serve.
Bring chicken stock to a simmer in a small stock pot. Add chicken and poach for 15 minutes, or until cooked through.
Cool and shred chicken. Mix with bacon, cheese and taco sauce.
Using a biscuit cutter, cut out small rounds from the tortillas.
Place tortillas in a non-stick skillet, top with 1 tbsp. of chicken mixture, top with another round. Place a smaller heat proof plate or pan on top and top with a heavy object to press tortillas.
Cook for 4-5 minutes per side over medium heat.
Serve with salsa.