Thursday, May 20, 2010

I have been dreaming about these...

The other day the Pioneer Woman (PW) posted this recipe on her website and I cannot get it out of my mind!

Grilled Chicken and Pineapple Quesadillas. Yum! I haven't made them yet, but I think that they would be an excellent option for dinner tonight. So, I thought I would share the recipe with you, in case you love grilled Pineapple as much as I do.

And here's a picture from PWs website of the finished product -

(photo credit: the pioneer woman, Ree Drummond)

Doesn't that look delicious? And if you use low-fat, high fiber tortillas from La Mission - then it is healthy too! (Just go easy on the bbq sauce and the sour cream) Also, I was thinking that instead of traditional barbeque, it might be delicious with some of that hawaiian barbeque sauce. I will let you know how they turn out!

The Recipe:

Grilled Chicken and Pineapple Quesadillas

Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6

8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
3 Tablespoons Barbecue Sauce

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. 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.


  1. Oh my gosh those look heavenly! Alex and I LOVE grilled pineapple so I will def have to try this recipe soon. I'm so glad I found your blog (thanks to FB) it's nice to catch up in a little more detail, and seeing the pics of you and Stephanie sure made me think of old times! Hope you don't mind but I've added you to my blog favs!

  2. I just read this on her site yesterday and put them on the "must cook" list! :)