The Hobbyholic

I can quit any time.

Grilled Chicken and Pineapple Quesadillas May 21, 2010

Filed under: Recipes — thehobbyholic @ 11:06 pm

Tuesday was my last day of work before delivery. With only 4 weeks left it seemed like the right time. The heat and humidity zap every ounce of energy (the little I start with) out of me. And let’s just say the warehouse is not temperature controlled!

With my new found time and a little extra energy I decided to cook dinner. In fact, twice this week. I love to try out new recipes. And this one is a winner and going into regular rotation at our house.

Here was my first choice. (Note: Apparently I need to find some “Slap Ya Mama” seasoning that I have heard so much about – ahem, Paula)

Grilled Chicken & Pineapple Quesadilla

From The Pioneer Woman

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 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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