Pineapple and Chicken Quesadillas
These chicken quesadillas are loaded with grilled chicken, sweet pineapple, and zing from jalapeno and barbecue sauce. Delish!
Servings: 4 Quesadillas
Ingredients
- 2 6-ounce Boneless, skinless chicken breasts
- 4 pineapple rings
- salt and pepper , to taste
- pinch cayenne pepper
- 1/4 cup barbecue sauce ,divided in half
- 8 6-inch flour tortillas
- 1 tablespoon butter (or more), divided
- 3 cups shredded Monterey Jack cheese
- 1 large jalapeno pepper , ribs and seeds removed, diced
Instructions
- Preheat grill to medium-high.
- Place chicken in a Ziploc bag and pound out slightly to flatten to a uniform thickness. Sprinkle some salt, pepper, and a touch of cayenne on each chicken breast.
- Coat grill grates with nonstick spray or oil. Place pineapple and chicken on grill; cook pineapple for 2 minutes per side and the chicken for 4-5 minutes per side, or until juices run clear and an internal temperature is 165 degrees (basting with 2 tablespoons of the barbecue sauce once you flip.)
- Transfer to a cutting board and once cool to the touch, roughly chop up the chicken and pineapple.
- To assemble, butter one side of each flour tortilla. On the non-buttered side, evenly sprinkle with the cheese, chicken, pineapple, and jalapeno. Drizzle with the remaining barbecue sauce and top with a little more cheese. Place another tortilla on top, buttered side up.
- Warm skillet over medium-high and cook each quesadilla for 1-2 minutes per side, until cheese is melted. Cut each quesadilla into six wedges.
- Serve with sour cream or more barbecue on the side.
Nutrition
Calories: 588kcal | Carbohydrates: 48g | Protein: 26g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 1076mg | Potassium: 273mg | Fiber: 2g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 10mg | Calcium: 711mg | Iron: 3mg