What
you need,
8
small flour tortillas
Butter
or margarine
2
cups grilled pineapple, sliced
3
boneless, skinless chicken breasts
Salt
and pepper to taste
3
cups Monterey Jack cheese, grated
1
whole Jalapeno, sliced
½
red onion, sliced
¼
cup barbeque sauce, I used Kraft Garlic Style
Cilantro,
optional (I think its grody so I left it out!)
Start
by grilling your chicken and pineapple.
To
grill your pineapple cut into large wedges and stick on skewers, grill over low
or indirect heat until lightly charred and softened. Cut into thin slices.
Trim
your chicken of any fat and then pound to an even thickness. Pat dry with a
paper towel and season with salt and pepper. Grill over medium heat until
cooked through, about 10 minutes. For the last 2 minutes of cooking baste with
some of the barbeque sauce, coating both sides of the chicken.
Carefully
cut the chicken into thin slices.
To
assemble the quesadillas,
Heat
a little butter in a large skillet and add a tortilla. Top with a little of the
cheese, some chicken, pineapple, onion, jalapeno and cilantro if using. Drizzle
a little more BBQ sauce over and top with a little more cheese. Place another
tortilla on top and press down lightly.
Once
the first side is brown, very carefully flip over and brown the other side, it
will take 2-3 minutes for the filling to heat through.
Continue
with the rest of the tortillas and ingredients.
I
heat my oven to 200 degrees and place the finished quesadilla on a baking sheet
to keep warm until they are all finished.
Slice
into 4 wedges and serve with sour cream and salsa.
Jen of My Tiny Oven
