Category : cheese, chicken, mexican, quesadillas, summer
Inspired by food blogger, The Pioneer Woman, I adapted her recipe for the above for my take on some easy and delicious quesadillas.
These are guaranteed to get rave reviews from your guests!
8 Mission Carb Balance Flour Tortillas
Olive oil spray
2 c. grilled pineapple, slice in small cubes
3 chicken breasts, cubed
Salt and pepper, to taste
1/4 tsp chili powder
1/4 tsp garlic salt
2 c. shredded or grated chihuaha cheese
1 whole jalapeno, sliced
1 small red onion, sliced thin
3 tbs BBQ sauce
Sprinkle chicken breasts with salt, pepper, chili powder and garlic salt. Spray olive oil on a grill pan and grill on both sides until done or broil in oven for 6 minutes a side, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle or grill pan over medium heat and spray with olive oil. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated chihuaha cheese. Arrange chicken slices evenly over the surface. Add pineapple, jalapeno, and red onion slices. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Be careful, because you'll surely get suckered into standing at the stove making these all night!
