Plantain quesadillas
These tasty plantain quesadillas strike the perfect balance between sweet and savory! They are loaded with fried sweet plantains, tangy pineapple, spicy jalapeño, cream cheese, and of course lots of creamy monterey jack cheese. This recipe for plantain quesadillas is vegetarian friendly, egg free, and nut free.
Servings: 4 quesadillas
Ingredients
- 4 gluten free tortillas
- 2 cups monterey jack cheese
- 1/4 cup cream cheese
- 2 ripe plantains
- 4 slices pineapple (or canned pineapple rings)
- 1/4 red onion
- 2 jalapeños
- coconut oil
- salt
Instructions
- Chop the plantains into slices that are around 1 inch thick. Slice the pineapple into slices that are about 1 inch wide and 1/4 inch thick. Slice the red onion and jalapeño into thin slices.
- Heat a pan over medium low heat and melt some coconut oil. Add the plantains and pineapples to the pan and sprinkle a little salt over them. Cook the plantains and pineapples over medium low heat for 10 - 15 minutes. When the plantains and pineapples are done cooking, they should be soft and lightly browned on both sides.
- When the plantains and pineapples are done cooking, assemble the quesadillas. Take a tortilla and spread some cream cheese over half of it. Top the cream cheese with monterey jack cheese then plantains, pineapples, red onions, and jalapenos. Fold the other half of the tortilla over the top of the toppings.
- Heat a pan over medium heat then add some coconut oil. Cook the quesadillas over medium heat for 3 - 5 minutes per side. When the quesadillas are done cooking, they should be lightly brown on both sides. You may be able to use the pan you used to cook the plantains and pineapples to cook the assembled quesadillas as long as there is not too much residue on the pan.
- Take the quesadillas off of the heat and put them on a paper towel to absorb excess oil. Salt the quesadillas on both sides before serving.