2 tablespoons vegetable oil
1 red onion, chopped
1 cup all-purpose flour
1 teaspoon salt
1/3 cup beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can crushed pineapple with juice
1 1/2 cups shredded Cheddar cheese
In a pot, heat olive oil over medium high heat. Stir in onion and adjust seasoning according to taste. Add chicken; add enough water to cover. Reduce heat and simmer.
Stir rice, celery and bell pepper into broth. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cover and simmer 7 minutes, stirring constantly.
Remove chicken from pan and dice into pieces. Remove chicken tortilla strips. Roll tortillas in flour to make 4 to 6 shells. Fry with chicken quesadilla in oil. Pour 1/2 cup chicken broth over egg, and add pineapple. Sprinkle with Cheddar cheese. Serve immediately.