Grilled Chicken and Pineapple Quesedillas ala Pioneer Woman

Grilled Chicken and Pineapple Quesedillas ala Pioneer WomanIngredients

* 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
* Cilantro
* 3 Tablespoons Barbecue Sauce


Here's my version:
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Cajun Seasoning, to taste
3 cups Monterey Jack and Cheddar Cheeses, Grated
3 Tablespoons Strawberry Balsamic Vinegar (Regular, good quality Balsamic would be great, too!)


Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)(I did not use skewers, I simply flipped them with tongs.)

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

Sprinkle with flattened raw chicken with the 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.

Pioneer Woman - 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.) I did not do this.

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 (or the balsamic vinegar) 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.