Asian Chicken-Quesadilla-With-Grilled-Pineapple-Salsa-And-Hoisin - cooking recipe

Ingredients

2 chicken breasts, skinless and boneless
1/4 cup soy sauce, low sodium
2 tablespoons ginger, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1/4 cup monterey jack cheese, grated
1/4 cup white cheddar cheese, grated
2 scallions, chopped
3 flour tortillas
Grilled pineapple salsa
1/4 pineapple, peeled, cored and 1 inch slices
1 1/2 tablespoons cilantro, chopped
1 tablespoon fresh lime juice
1/4 red onion, medium
1/2 jalapeno, seeded and chopped fine
2 tablespoons olive oil
salt and white pepper
Hoisin Vinaigrette
1 tablespoon red onion, finely chopped
1 tablespoon hoisin sauce
1 1/2 tablespoons rice wine vinegar
1/2 tablespoon sesame oil
1/4 cup olive oil
salt and white pepper

Preparation

Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
Season chicken with salt and pepper.
Heat oil in large saute pan over high heat almost to smoke.
Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
Let the chicken sit and then slice on a bias into 1/2 inch pieces.
Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
Stack the 2 layers and cover with the remaining tortilla.
Bake for 8-12 minutes until crisp and cheese is melted.
Cut into half to serve hot with vinaigrette and salsa.
Salsa:
Heat grill. Or George Forman.
Grill pineapple slices 2-3 minute per side.
Remove and cut into med. dice.
Add cilantro, lime, onion, jalapeno and olive oil.
Season with S & P. Let sit 1/2 hour.
Hoisin Vinaigrette:
Place onion, garlic, hoisin and vinegar in a blender and blend.
Slowly add the sesame and olive oil until emulsified.
Season with S & P.