Shrimp Quesadillas with Pineapple Salsa

For the salsa:
1. Stir together the pineapple, tomato, red onion, lime juice, cilantro and jalapeño in a medium bowl until fully combined. Season with salt, to taste. Refrigerate until ready to serve.

For the quesadillas:
1. Preheat your oven to broil. Place the poblano chile on a small rimmed baking sheet. Put it into the oven and broil for 10 to 15 minutes. Turn the chile occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let it rest for about 20 minutes, until cool enough to handle. Then peel the chile, remove the seeds and dice it.

2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the shrimp into the pan, season with the salt and pepper, and cook for 1 to 2 minutes per side, until cooked through. Transfer the shrimp to a cutting board and cut into ½-inch pieces.

3. Stir together the shrimp, diced poblano chile, cheese and cilantro in a medium bowl.

4. Place a griddle pan over medium-high heat and spray with nonstick cooking spray. Place 4 of the tortillas on a clean work surface. Place one-fourth of the shrimp mixture on each tortilla and spread it out to cover the entire surface of the tortilla. Top each with another tortilla. Grill the quesadillas for about 2 minutes per side, until the tortillas are golden brown and the cheese is melted. Then plate them. Cut into wedges and serve with the pineapple salsa.