HAWAIIAN QUESADILLAS

By jarren

Ingredients

• 2 cans (8 oz each) pineapple rings in juice, drained
• 1/4 cup mayonnaise with olive oil
• 1 tbsp chopped chipotle peppers in adobo sauce
• 4 flour tortillas
• 6 oz thinly sliced ham
• 1 cup shredded Monterrey Jack cheese

Preparation

Step 1

Heat grill to medium-low.

Grill pineapple rings 2 minutes on each side or until heated through; cut in half.

Mix mayonnaise and peppers, spread onto tortillas. Top with ham, cheese and pineapple; fold in half.

Grill 3 minutes on each side or until golden brown on both sides. Cut into wedges. Cook quesadillas around the edge of the grill where the heat is not as intense.

Make Ahead: Assemble quesadillas as directed; cover and refrigerate up to 2 hours before grilling as directed.