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Categories:Viewed: 58 - Published at: 5 years ago
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
Method
- (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.
- (Youll 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.
