Let me just tell you, Daylight Savings Time can not come soon enough for this girl! An extra hour of sun at night? Having sunlight for photos past 5:30?! It is going to be awesome and I am counting down the days (4 days if you were curious). Then pictures, like the ones of these Quesadillas, hopefully wont happen! I had about 10 minutes before the sun was gone and trying to beat the clock always makes me stress…which ends up with me taking crappy photos.
So while the photos may not show it, trust me when I say that these Grilled Pineapple and Chicken Quesadillas were fabulous! I had no leftovers for pictures the next day…and really can not wait to have these again! I loved the combination of flavors and all the fresh ingredients in these. In case you missed it, check out how to easily break down and grill your pineapple for the recipe below!
8 whole Flour Tortillas
1 tablespoon butter
2 cups Grilled Pineapple, chopped
3 cups shredded chicken
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1/2 cup corn
1/2 cup black beans
1 whole Jalapeno, Sliced (seeded if you want to cut the heat)
3 Tablespoons Barbecue Sauce
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, corn, and beans. Drizzle 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.
Adapted from Pioneer Woman