Today is definitely one of those hot summer days when I do not want to use my oven. It is hot! Don't get me wrong, I love warm weather but today I was looking for a simple yet different dinner idea that I could cook on the grill. So, when I came across this Quesadilla recipe, I knew that I would be making it tonight!
Grilled Pineapple and Chicken Quesadillas
Adapted from the Pioneer Woman
8 flour tortillas
2 cups grilled pineapple, sliced
3 boneless skinless chicken breasts
3 cups shredded Monterey Jack cheese
3 tablespoons spicy barbecue sauce( I like Sweet Baby Rays)
1 tablespoon butter
To grill pineapple: Cut into thick slices and grill over low heat either on a grill, grill pan, or even a skillet.
Sprinkle chicken with salt and pepper and Cajun spice if you want some heat. Spray grill with cooking spray and grill on both sides until done, brushing with barbecue sauce after it's finished. Set aside and slice into very thin slices.
Warm pan over medium heat and put butter in the pan enough to coat. 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 and arrange chicken slices and pineapple slices evenly over the surface. 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 quesadillas back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, and pico de gallo if desired.