Monday, September 2, 2013
BBQ Chicken (or Shrimp!) and Grilled Pineapple Quesadillas
I love quesadillas - these veggie and black bean ones are one of my favorite, and I'm also very fond of chicken, bacon and avocado, but now they have to contend with these...what a cool combination of flavors this is! BBQ chicken (or shrimp!) with sweet grilled pineapple and a little kick of jalapeno...all encased in melty cheese and a crispy tortilla. These have already become a staple at my house, and I hope you enjoy them, too!
As the title implies, you can use chicken or shrimp - I've used both and loved them both equally.
Place the pineapple and jalapeno slices in a grill pan
and cook them over medium high heat until warm and fragrant, about 3-4 minutes. (Make sure you turn them once!)
Remove the pineapple and peppers to a plate; cut the pineapple into chunks and reduce the heat on the stove to medium low. Place one tortilla in the grill pan and sprinkle cheese on half of the tortilla. Top with the chicken,
then drizzle with the barbecue sauce and top with jalapeno slices,
and sprinkle with another 1/4 cup cheese.
Fold down the top of the tortilla to cover the filling, and when the bottom layer of cheese is melted, flip the quesadilla over.
Press down on the tortilla with a spatula to help it all stick together, then cook for an additional 2-3 minutes or until the second layer of cheese is all melted. Slice into thirds to serve.
One year ago: Chipotle Crab Dip
Two years ago: Sloppy Joes
Three years ago: Cream Cheese Brownies
Four years ago: Orange Rice Medley
Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All My Bloggy Friends, Hearth and Soul, Cast Party, What's Cooking.
BBQ Chicken and Grilled Pineapple Quesadillas
4 burrito-size (10 inches) flour tortillas
2 cups colby jack or Mexican-style shredded cheese
1 cup cooked, shredded chicken
2 jalapeno peppers, seeded and sliced
4 pineapple rings (fresh or canned)
6 Tbsp. barbecue sauce
In a grill pan over medium high heat, grill the pineapple slices and jalapeno slices until warmed through and fragrant, about 3-4 minutes. Remove the pineapple and peppers to a plate. Cut the pineapple into chunks.
Reduce heat to medium low, and place one tortilla in the grill pan. Sprinkle 1/4 cup cheese over half the tortilla, then layer with 1/4 cup chicken, 1 slice pineapple (cut into chunks), and 1/2 of one jalapeno pepper. Drizzle 1 1/2 tablespoons of barbecue sauce over the chicken mixture, then top with another 1/4 cup cheese.
Fold the top half of the tortilla over the filling ingredients and press down with a spatula. When the bottom layer of cheese is melted, carefully flip the quesadilla over and press down with the spatula. Cook an additional 2-3 minutes or until all the cheese is melted. Repeat with the remaining ingredients to make additional quesadillas.
Cut into three sections to serve. Serves 4-6.
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