Grilled Chicken and Pineapple Quesadilla

(originally made 6/2010)

I've seen the Pioneer Woman's website talked about a lot, and I've gone over and taken a peek a few times.  Yesterday I spotted this recipe and since I had leftover grilled chicken and pineapple, it went on the menu for lunch.     Normally we take the lazy route and microwave quesadillas, but never again!    Jake, who is a notoriously picky eater, ate 2 wedges.   I did 2 versions, one with jalapenos and one without.    Both were good, but I liked the hotter one better.   I garnished the "hot" one with sour cream that had some of the grilled pineapple and chopped jalapeno mixed in.    This will definitely be repeated here, it's a great way to use up leftover chicken and make a filling meal without heating the house up too much.   

Here's my pic, but the one on her site is MUCH better, I had my fingers crossed for a new camera for Mother's day, but it didn't happen   :)

 Grilled Chicken & Pineapple Quesadilla

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              whole  Flour Tortillas
                        Butter Or Margarine -- used butter
  2  cups  Grilled Pineapple -- Sliced
3 whole  Boneless Skinless Chicken Breasts-- used leftover grilled chicken made w/BBQ 3000
 Salt And Pepper -- to taste
  3               cups  Monterey Jack Cheese -- Grated- used part skim mozz
  1              whole  Jalapeno -- Sliced-- used jarred
                        Cilantro -- omitted
  3        Tablespoons  Barbecue Sauce- Used Kraft Original

(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.



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