Grilled Chicken & Pineapple Quesadilla

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 6

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 in to big wedges 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 or fry tortillas.

To assemble, sprinkle 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 tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.