These chicken quesadillas are loaded with grilled chicken, sweet pineapple, and zing from jalapeno and barbecue sauce. Delish!
Prep Time: 20mins
Cook Time: 20mins
Total Time: 40mins
26-ounceBoneless, skinless chicken breasts
salt and pepper, to taste
1/4cupbarbecue sauce,divided in half
1tablespoonbutter(or more), divided
3cupsshredded Monterey Jack cheese
1largejalapeno pepper, ribs and seeds removed, diced
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.