- 6
- 15 mins
- 40 mins
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
Step 1
Then cut the four wedges to make eight wedges.
Set the skewers on a grill pan over medium to medium-high heat.
Place the chicken on a plate and sprinkle with salt and pepper.
Pour on a little barbecue sauce if you’re into that sort of thing.
Next, add slices of pineapple and sliced jalapeno.
You don’t have to add the barbecue sauce at the end.
(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.)
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.