Tuesday, September 28, 2010

Grilled Pineapple and Chicken Quesadillas

Another great recipe from Pioneer Woman.  Who doesn't love the pineapple/bbq/chicken combo?  Such a fun twist on a quesadilla.  

This recipe is fairly easy to throw together.  I actually used canned pineapple because sometimes (not always) I am too cheap to buy a $5 pineapple.  Especially when they don't look that great in the first place.  Although, this would be even better with a fresh pineapple.  Although, I do love canned fruit.  I will just eat a whole can of diced pineapple.  Whatever.  Who cares.  

I did add the jalapeno.  And I have to say, thinly sliced, it is good!  My problem with raw jalapeno may just be large chunks of raw jalapeno.  And the cilantro makes this taste so refreshing.  

Grilled Pineapple and Chicken Quesadillas
adapted from Pioneer Woman

8 whole flour tortillas
olive oil
2 cups pineapple
2 whole boneless, skinless chicken breasts, split
Cajun spice blend
salt and pepper, to taste
3 cups Monterey Jack cheese, grated
1 whole jalapeno, thinly sliced
3 tablespoons barbecue sauce

To grill pineapple: cut wedges, stick on skewers, and grill over medium 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. Set aside and slice into very thin slices.

Warm griddle over medium heat and drizzle with olive oil.

To assemble quesadillas, sprinkle four tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. Drizzle barbecue sauce over the top. Add second tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Place on griddle and cook on each side until crispy (about 3-4 minutes per side).  Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

(Servings: 4, Prep time: 15 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10
Scot (taste):  7/10
Effort:  3/5
Dishwashing Effort:  2/5

1 comment:

  1. Not only is canned pineapple cheaper, but it is so much easier to use than a whole one. I get so intimidated when I'm asked to cut open a pineapple...I run in the other direction. Thanks for sharing a wholesome, flavorful, easy and inexpensive dinner meal. I'm going to be trying it soon!