Grilled Chicken & Pineapple Quesadilla

8 whole Flour Tortillas
Extra Virgin Olive Oil
2 cups Grilled Pineapple, Sliced
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce

Cut fresh pineapple into chunks and place on skewers. (To grill pineapple: cut wedges, stick on skewers, and grill over low heat.)

Pound chicken breast before cooking. (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 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.

Warm griddle over medium heat and add Extra Virgin Olive Oil to 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.

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 and serve with favorite toppings (not included in calorie count).


Number of Servings: 6

Recipe submitted by SparkPeople user GOLDIELOX4.