Grilled Chicken and Pineapple Quesadillas

Yikes, I just realized it’s been almost 3 weeks since I’ve posted anything! About 12 hours after I wrote my last post, baby boy got very sick, got better for a few days, then got so sick again that he had to spend a night in Children’s Hospital. He is perfectly fine now, but we’ve had a scary and hectic few weeks. Now that he’s feeling better, I finally have my new laptop (thank you credit card reward points!), and I’m back to cooking again, I can start updating my poor, neglected blog!

This is actually a recipe I made well over a month ago, and I’m so happy to finally share it here! I am really starting to enjoy the fruit/meat combo, so when I saw this recipe online, I knew I had to give it a try.  I really love chicken and pineapple together, and stuff it between some tortillas with cheese, you’ve got yourself a winner!  I’ve now developed a new love affair for grilled pineapple, and cannot wait to make it again as well!  We absolutely devoured these quesadillas, and it’s been a long time since my dinner table was so quiet.  I highly recommend making these!!

Grilled Chicken and Pineapple Quesadillas

8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Source:  The Pioneer Woman

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