Mesquite Chicken Quesadillas with Chunky Avocado & Pineapple Relish

Quesadillas for dinnerrr!!!

Or lunch.  Or a snack.  Or every and any meal for as many days as you can handle because.. hellooo!  You know you want to eat that stack.

And can we talk for a second about chunky avocado?  Greatest. ‘dilla. addition. ever!  And those mesquite chicken breasts?  YES.  Finally I can eat quesadillas for dinn-dinn and not feel like a 4 year-old, even though I’m an adult who just said “dinn-dinn”, so I’m losing cred quickly.  Point is, these cheesy, chunky, chicken-y little thangs aren’t just dinner done easy, they’re any meal done easy.  And we’re going to eat them right now.

A hundred years ago when I made these tostadas (aka 8 months, because I’m a dramatic cow), I told you all about dear Dave and his love of me… Mexican.  I yammered on about how my usually Mexi-less menu gives Dave a case of the sads, and that I don’t cook all that much Mexican but I’m just not that irrationally obsessed with the land of burritos and tacos.

WELL.  Things have changed.

When I received these yummy Mesquite Boneless/Skinless Chicken Breasts from Perdue, I knew I wanted to concoct a recipe with a Southwestern, Tex-Mex kinda feel.  To be honest I actually have no clue what “Tex-Mex” really is, but I always remember picking it as a clue in Carmen Sandiego, so I think of it fondly.  Anyhoo, my goal was to create a majorly delish dish that matched the chicken’s mesquite flavor and was easy, tasty, and quick.  How I ended up on quesadillas, I’m not even sure, but I’m sort of scared that I did.  Because you KNOW what’s coming next.

Obv I’ve been housing these for like 15 days straight.

Okay…15 days is a bit hysteric.  But three dinners in a row plus a few odds bites of cold leftovers in-between?  That definitely qualifies as “Entry Level” in the Christine Scale of Escalating Obsessive Behavior {copyright pending}.  I didn’t think I would ever see the day where I flipped my lid over Mexican, but here I am, getting all overzealous and insane and prepped for my padded cell.

These radilla-‘dillas (I’m embarrassing) are stacked, spilling over with black beans, corn, avos, pepper jack cheese, and chunked up mesquite chicken.  With so much goodness to shove in your face, they shut it down whether you’re just a lil bit hungry or could eat your own hand, which is basically how I feel after skipping one meal.  The Perfect Portions really come in handy here, letting you scale this recipe to exactly how much you want to cook, whether it’s for the moment, the day, the week, whenever!  And of course I’ll suggest you prepare for “whenever”, because when hunger strikes at 3am you will THANK ME that these are lying around.

The corn/black bean/avocado blend is totally on-point, but if you want to get a little more wild toss in some tomatoes and onion too.  Pepper jack cheese?  A must, in my opinion, but cheddar or mozzarella would also taste pretty bomb.  And the chicken!!  Oh this lovely mesquite chicken.  So juicy and tender it never gets dry, even after double cooking between the skillet and the oven.  And when you get that one perfect mouthful of every delicious ingredient?  Heaven.

BUT!  There’s one more thing – The pineapple relish!!  This is what really takes these from omg! to ohemgee!!! levels of yes.  With so much savory going on I needed a touch of tart and sweetness to balance my ‘dilla out, and this relish totally does the trick.  I’m partial to pineapple, but this basic relish recipe would work great with mangos or strawberries too, so pick your fancy!  Either way just be sure you slop some major rel-rel on top before digging in, because it tastes sooo freakin’ good.

Like, muy bueno yo.

Mesquite Chicken Quesadillas with Chunky Avocado & Pineapple Relish


  • 1 lb Perdue Perfect Portions Mesquite Boneless/Skinless Chicken Breasts
  • 4 Whole Wheat Tortillas
  • 1/2 can Sweet Corn (from a 15 oz can)
  • 1/2 can Black Beans (from a 15 oz can)
  • 1 -2 Medium Avocados
  • 1 1/2 cups Shredded Pepper Jack Cheese
  • PAM to grease
  • 8 oz Crushed Pineapple (drained slightly of its juices)
  • 2 tbsps Diced Jalapeno
  • 1 tbsp White Vinegar
  • 1 tbsp Lime Juice
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Sea Salt


  1. Pre-heat oven to 350F.  Saute chicken breasts in amply greased skillet over medium-high heat for 10 minutes, turning over as needed.  Place cooked chicken on cutting board and cut into bite size chunks, then set aside.  Next, slice avocados into chunky strips.
  2. Amply spray one side of tortilla, then lay greased-side down on baking sheet.  Sprinkle with pepper jack cheese, then spoon over with corn, black beans, and chicken.  Lastly layer with a few pieces of avocado, then more cheese, then one more tortilla, spraying the top with PAM as you do.  Repeat with remaining ingredients and tortillas.
  3. Place quesadillas in oven and bake for 10 minutes, then carefully flip over and return to oven for 5 minutes more.  While quesadillas bake, combine all relish ingredients.  When ready to serve, allow quesadillas to cool slightly, the cut and top with relish for plating.

*I was compensated for this post as part of my participation in the Perdue “Perfect Portions” Campaign.  All opinions expressed are my own.

eat ’em allll.