Bbq Chicken And Pineapple Quesadillas Recipe 455 Recipes

BBQ CHICKEN AND PINEAPPLE QUESADILLAS RECIPE - (4.5/5)

Steps:

• Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, barbecue sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

BBQ CHICKEN QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
• Combine all ingredients and mix well. Let sit for 30 minutes before serving.

GRILLED PINEAPPLE AND CHICKEN QUESADILLAS

Steps:

• Cut fresh pineapple into long wedges, stick on pre-soaked wooden skewers.
• Pound chicken breasts to flatten to uniform thickness.
• Drizzle olive oil and sprinkle salt, pepper and Mexican seasoning on both sides of the chicken breasts. I do not use salt if I am using Adobe seasoning -- that adds enough salt for me.
• Grill pineapple and chicken breasts, turning as needed. Be sure to keep them seperated while grilling to prevent cross contamination. I grill them on my grill outside but the original recipe used a grill pan. Use what you like best!
• Brush the chicken with the barbecue sauce as it grills.
• Slice grilled pineapple and chicken, set aside.
• Warm a skillet over low heat. Slightly warm and toast tortillas on both sides. I use no butter for this, but you could add butter to the skillet before toasting the tortillas.
• Preheat oven to 350 degrees.
• To assemble, place 4 tortillas on a baking sheet(s). Sprinkle each tortilla with the shredded cheese. Arrange chicken slices evenly over the cheese. Add the pineapple slices and (optional) jalapeno slices. Drizzle with additional barbecue sauce but not the sauce used while grilling. Sprinkle on cilantro. Add second tortilla on top of each one.
• Place baking sheet(s) in oven to warm and melt cheese -- 5 to 10 minutes.
• Cut each quesadilla into 4 to 6 wedges. I find a pizza cutter does wonders here!
• Note: The jalapeno really adds a kick so be careful -- or don't add it. I usually make 2 with and 2 without.