- 1 ½ lbs. chicken thighs, cooked and shredded
- 2 cups white onion, thin sliced
- 2 tsp garlic, minced
- ½ bunch of cilantro
- ¼ C salsa
- Taco seasoning mix
- 1 Can of refried beans
- 2 Tomatoes chopped
- Kosher salt, to taste
- Black pepper, to taste
- 24- 6 in. flour tortillas
- 2-3 cups cheese, grated (can subsititute any other cheese, such as chedder or mozzarella)
Sauté the onions and brown. Turn down the heat and add garlic. Add the pineapple juice, shredded chicken. Cook the chicken, constantly stirring with a fork or spoon.
When almost all the liquid is reduced and the chicken is shredded, add the, salt, and pepper to taste.
Place approx. 4 tbsp of the chicken mixture and 3 to 4 tbsp of cheese between 2 tortillas. Heat pan with 2 tsp oil. Put in quesadilla & brown. Flip & repeat. Cut in quarters & serve warm with guacamole. Garnish with cilantro sprigs (optional).