BBQ Chicken Quesadillas

By KrisR

Ingredients

• 2 tsp olive oil
• 1 red onion, diced
• 4 cups baby spinach, roughly chopped
• salt and pepper
• 1/2 cup diced pineapple
• 3/4 cup corn kernels
• 1/4 cup chopped cilantro
• 1 cup slow cooker barbecue chicken from above
• 8 whole wheat tortillas, soft taco size
• 8 Tbs reduced fat or regular Monterrey Jack cheese

Preparation

Step 1

1. Preheat oven to 200. Warm a skillet over medium heat. Pour in 2 tsp olive oil. Saute onion until tender, 5-7 minutes. Add spinach and cook, stirring until wilted; 2 minutes. Season with salt and pepper and remove from heat.
2. In a large bowl combine cooked onion and spinach, diced pineapple, corn kernels, cilantro and shredded chicken. Stir until combined.
3. Place 4 tortillas out on counter. Sprinkle each one with 1 Tbs jack cheese, 1/2 cup filling and then one more Tbs of cheese. Place the other 4 tortillas on top to make 4 whole quesadillas.
4. You can cook these 3 ways. In a large non-stick skillet one at a time over medium heat until browned on both sides; about 4-5 minutes each side. Pop them in the oven on a cookie sheet to keep warm until they're all done. OR, if you have a counter top grill or panini press, heat it to medium and put the quesadillas on 1 or 2 at a time, if its big enough. Grill about 4-5 minutes. Pop them in the oven to keep warm until they're all done. OR, you can literally put them on the real grill outside flipping after 3 minutes a side.I think its rather messy and they can burn very quickly, but it does give them a great flavor.
5. Cut each whole quesadilla into fours. Serve with sour cream or salsa if desired and a can of refried beans.