Categories: Mexican

Ingredients

• 1/2 pineapple
• Salt and black pepper to taste
• 2 chicken breasts, pounded to uniform thickness with a mallet
• 1/3 cup barbecue sauce
• 4 tbsp butter, for frying
• 8 small flour or corn tortillas
• 1 jalapeno, sliced
• 1 1/2 cups grated Monterey Jack cheese
• Sour cream, for serving
• Pico de gallo or salsa, for serving

Directions

1. Soak 8 wooden skewers in water for at least 1 hour.

2. Cut the pineapple into 8 wedges and cut off the hard core and the outer skin. Thread the pieces of pineapple onto the wooden skewers and grill over medium-high heat, turning once or twice during the grilling process. Remove the pineapple from the grill and slice it into chunks. Set aside.

3. Salt and pepper the flattened chicken breasts, then grill or saute them over medium-high heat until done, about 4 minutes per side. Brush both sides generously with barbecue sauce, then remove them from the grill and slice them thinly.

4. Now assemble the quesadillas: On top of 1 tortilla, place some chicken, some pineapple chunks, and some sliced jalapeno. Drizzle barbecue sauce all over the ingredients, then cover it all with grated cheese.

5. Heat 1 tbsp butter in a large skillet. Top the quesadilla with the second tortilla. Brown on one side, then carefully flip the quesadilla and brown the other side. Make sure all the cheese is melted. Repeat to make the rest of the quesadillas.

6. Slice the quesadillas into wedges, then serve them with sour cream, salsa and a wedge of grilled pineapple on top.

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