BBQ Chicken & Pineapple Quesadillas
You can never have too many hor d'oeuvre recipes, so give BBQ Chicken & Pineapple Quesadillas a try. One serving contains 700 calories, 44g of protein, and 36g of fat. This recipe serves 4. For $2.4 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 32 people have tried and liked this recipe. Head to the store and pick up jalapeno, butter, skinless boneless chicken breasts, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is brought to you by Normal Cooking. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is spectacular. If you like this recipe, you might also like recipes such as Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas), BBQ Ham, Bacon and Pineapple Quesadillas (aka BBQ Hawaiian Pizza Quesadillas), and BBQ Chicken and Pineapple Quesadillas.
Servings: 4
Ingredients:
3 Tablespoons Barbecue Sauce
Butter Or Margarine
Seasoning: Cajun, Cayenne, Cumin, Taco Seasoning, whichever you like!
3 Tablespoons Cilantro, chopped
8 whole Flour Tortillas
Optional: 1 whole Jalapeno, Sliced
3 cups Monterey Jack Cheese, Grated
2 cups Grilled Pineapple, Sliced
Salt And Pepper, to taste
3 Boneless, Skinless Chicken Breasts, Pounded thin
Equipment:
grill
griddle
frying pan
oven
Cooking instruction summary:
(To grill pineapple: cut into wedges 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 chicken with salt and pepper and seasoning (cumin, cayenne, etc.) Grill chicken on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.Warm griddle over medium heat and melt 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 (if using). 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.
Step by step:
1. (To grill pineapple: cut into wedges and grill over low heat.
2. 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 chicken with salt and pepper and seasoning (cumin, cayenne, etc.) Grill chicken on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.Warm griddle over medium heat and melt 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.
3. Add pineapple slices and jalapeno slices (if using). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top.
4. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
5. Add to oven to warm, or back to skillet to warm, until cheese is melted.
6. Cut each quesadilla into six wedges.
7. Serve with sour cream, pico de gallo, and lime wedges.
Nutrition Information:
covered percent of daily need
