Grilled Chicken & Pineapple Quesadilla

Name: Grilled Chicken & Pineapple Quesadilla
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Tbsps Barbecue Sauce; 6 servings Butter Or Margarine; 6 servings Cilantro; 8 whole Flour Tortillas; 1 whole Jalapeno, Sliced; 710 milliliters Monterey Jack Cheese, Grated; 473 milliliters Grilled Pineapple, Sliced; 6 servings Salt And Pepper, to taste; 3 whole Boneless, Skinless Chicken Breasts

Grilled Chicken & Pineapple Quesadilla might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 475 calories, 29g of protein, and 25g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. If you have barbecue sauce, jalapeno, cilantro, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your The Fourth Of July event. It works well as a hor d'oeuvre.

Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat.

Ingredients you will need

Pineapple

Equipment you will use

Skewers

Grill

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

Ingredients you will need

Whole Chicken

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.)

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper

Cumin

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.

Ingredients you will need

Barbecue Sauce

Monterey Jack Cheese

Butter

Olive Oil

Tortilla

Whole Chicken

Toast

Equipment you will use

Grill Pan

Frying Pan

Grill

Add pineapple slices and jalapeno slices.

Ingredients you will need

Pineapple Rings

Sliced Jalapenos

Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top.

Ingredients you will need

Barbecue Sauce

Cilantro

Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)

Ingredients you will need

Tortilla

Add to oven to warm, or back to skillet to warm, until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Oven

Cut each quesadilla into six wedges.

Serve with sour cream, pico de gallo, and lime wedges.

Ingredients you will need

Pico De Gallo

Lime Wedge

Sour Cream

Equipment

Ingredients

Servings:

3Tbsps

Barbecue Sauce 6servings

Butter Or Margarine 6servings

Cilantro 8

whole Flour Tortillas 1

whole Jalapeno, Sliced 710milliliters

Monterey Jack Cheese, Grated 473milliliters

Grilled Pineapple, Sliced 6servings

Salt And Pepper, to taste 3

whole Boneless, Skinless Chicken Breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir ( half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.