Grilled Chicken and Pineapple Quesadillas

These looked wild and exciting so I had to try them out. Mmm grilled pineapple. They were a little messy but quite good. And different. I served it with pico de gallo, refried beans, and chips. Yum!

I tried it with the jalapeno, but with cayenne/ cumin spiced chicken, it made it quite warm. So either cook the jalapenos before or omit them.

http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/

Ingredients

• 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

Preparation Instructions

(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.