BBQ Chicken & Pineapple Quesadillas
2016-05-02 17:24:42
Yields 4
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- 2 boneless, skinless chicken breasts
- 8 large flour tortillas
- 1 1/4 cups grated Monterey Jack cheese
- 1/3 cup barbeque sauce
- 4 tablespoons butter
- 1 cup fresh pineapple chunks, 1 inch cubes
- 1 jalapeno, sliced thin
- 1 tomato, diced
- sour cream, for serving
Instructions
- Place each breast on a piece of plastic wrap, topping with another piece. Pound until thin, about 1/2 inch thick. Sprinkle both sides of the breasts with salt and pepper. In a large pan over medium-high heat, cook the chicken until done, 4 minutes a side. Brush cooked breasts with barbeque sauce and slice thin. To assemble the quesadillas: Place a flour tortilla on a plate, and top with chopped chicken, some pineapple chunks, sliced jalapenos, and about 1/4 cup (or more if you wish) of grated cheese. Drizzle with a heaping tablespoon of barbeque sauce and top with another tortilla. Repeat steps to assemble remaining 3 quesadillas. In a large pan over medium heat, melt a tablespoon of butter. Carefully transfer a quesadilla to the pan, and cook until the tortilla is browned, 2 minutes. Carefully flip and brown the other side, making sure the cheese is melted. Repeat with remaining 3 quesadillas. Using a large sharp knife, slice each quesadilla into quarters. Serve with a heaping dollop of sour cream in the middle, and garnish with some diced tomato.
Adapted from The Pioneer Women Cooks: Food From My Frontier
Adapted from The Pioneer Women Cooks: Food From My Frontier
SALT & PREPPY https://www.saltandpreppy.com/
Comments