Friday, April 22, 2011

Pioneer Woman Week Recipes {Part Two}

Last night, my hubby & I both worked late, so I wanted to make something that was both quick & easy.  We loved this recipe.  I will definitely be adding this one to our recipe rotation.  It was really good.

{Grilled Chicken & Pineapple Quesadilla}
recipe adapted from The Pioneer Woman

8 whole flour tortillas
Butter or margarine
2 cups grilled pineapple, cut into wedges
3 whole boneless chicken breasts
Salt & pepper, to taste
Cajun spice
3 cups Monterey Jack Cheese; grated
1 whole Jalepeno; sliced with rib & seeds removed (unless you like heat)
3 tablespoons barbecue sauce

{To grill pineapple, cut into wedges, stick on skewers spray cooking spray on grill & grill over low heat.  Cut into slices}
{To pound chicken, placeinside a ziploc bag & pound with a mallet or large can to flatten to uniform thickness}

Sprinkle pounded chicken breasts with salt, pepper & small amount of cajun spice.  Drizzle with olive oil & grill until done, brushing with barbecue sauce.  Slice into very thin slices & set aside.

Preheat over to 450 degrees.  Warm griddle over medium heat, spray with cooking spray.  Slightly toast tortillas on both sides.

To assemble, sprinkle four browned tortillas with grated Monterey Jack cheese.  Arrange chicken slices evenly over the surface. 

Next, add pineapple slices & jalepeno slices.  Sprinkle on cilantro.  

If desired, drizzle extra barbecue sauce over the top.  Add small amount of cheese (to bind the top tortilla) & top with tortilla.  {You'll have four complete tortillas at this point}

Place in oven until cheese is melted (keep an eye on them.)  Cut each quesadilla into six wedges.  Serve with extra cilantro, sour cream, pico de gallo & lime wedges.  Yum!

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