This was one of those recipes that I wasn’t quite sure about – part of me thought I would like it and another part of me thought I would hate it. But I’ve been seeing this recipe made over and over again online – which is always an indication of something great. I also had all of the ingredients on hand – including fresh pineapple and cilantro – so I felt like it was the prefect time to add it to my menu plan. I was starving when this was done – so I didn’t arrange a photo-shoot of the finished product. After eating half of a quesadilla – I decided this was too good not to put on the blog, so I grabbed my camera and the remaining triangle of quesadilla and snapped a few shots. But don’t let the bad photo fool you – these are absolutely delicious. I can’t wait to make them again when it finally gets warm enough out to use the outdoor grill. Enjoy
- 4 whole flour tortillas
- 1 Tbsp. butter
- 1 cup grilled pineapple, sliced
- 1 whole boneless, skinless chicken breast
- salt and pepper, to taste
- 1 1/2 cups Monterey Jack cheese, grated
- fresh cilantro
- 2 Tbsp. barbecue sauce
1. Cut pineapple into wedges, stick on skewers, and grill over low heat. Cut into slices and set aside.
2. Pound chicken breast to thin. Sprinkle with salt and pepper. 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.
3. Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
4. To assemble: sprinkle two browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one.
5. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.
Source: Pioneer Woman