Grilled Hawaiian Quesadillas

By Rhodesbread

If you can't vacation in Hawaii... take the luau to your own backyard.

Ingredients

• 8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed to room temperature
• 1 tablespoon olive oil
• 2 cups grated Monterey Jack cheese
• 1/4 pound deli ham, chopped
• 2 cups drained pineapple tidbits
• 3 tablespoons chopped fresh cilantro

Details

Servings 4
Preparation time 25mins
Cooking time 33mins
Adapted from rhodesbread.com

Preparation

Step 1

Spray counter lightly with non-stick cooking spray.
Roll each Texas roll or 2 dinner rolls combined into a thin 8-inch circle.
Brush grill or grill pan with olive oil.
Grill each roll, on both sides, about 2-3 minutes.
Sprinkle 4 of the grilled rolls with 1/2 of the cheese.
Combine ham, pineapple and cilantro and toss together until well combined.
Divide ham mixture equally between the 4 cheese topped grilled rolls.
Sprinkle remaining cheese over the top of the ham mixture.
Place the remaining 4 grilled rolls over the cheese topped ham mixture.
Place back on grill and grill until cheese is melted.
Cut into wedges and serve.