BBQ Chicken and Grilled Pineapple Quesadillas

On Friday I was walking down the street and saw a poster declaring that september 16th was Mexican Independence day. Kind of a random sign to see in the middle of sydney right?!

It may have been hanging in the window of our all time favourite mexican restaurant but still . . .

It was all the encouragement I needed to bust out a new quesadilla recipe I had been eyeing off for quite some time. Actually, I had just rediscovered it a few days before but it was a recipe I had not been able to stop drooling over thinking about since.

Normally when we have quesadillas they are filled with cheese, salsa, chicken or beans and a random combination of grilled vegetables. You know the usual, which I totally love. I would never be clever enough to come up with this killer combination – Grilled chicken, pineapple, jalapeño and bbq sauce.

holy deliciousness wrapped in a toasty tortilla batman.

I’m. In. Love!

Big time!

So much so that I had them for lunch . . . then dinner . . . then lunch again . . . then my George Foreman grill died.

True story.

Massive tantrum and many a tears followed.

Seriously.

I’m still not over it.

Tonight I re-made them in a skillet instead . . . Oh I just love them so, so much!

Hello lover ↑

Yes this week we are testing yet another of my girl Ree’s delectable recipes.

I have tested, tested, and re-tested this bad boy.

Conclusion . . . to die for!

Get yourself a pineapple, grab your sombrero and have yourself a deeeeeelicious mexican fiesta.

PS – These are also ah-mazing with a little bacon and avocado thrown in, you know . . . just for good measure 😉

Do It!!!!

BBQ Chicken and Grilled Pineapple Quesadillas
This recipe slightly adapted and re-written from The Pioneer Woman Cooks – Food from my Frontier
8 Quesadillas

Ingredients –

1/2 Pineapple
Salt and Pepper to taste
2 boneless, skinless chicken breasts
1/3 cup Bbq sauce (more or less to taste)
8 small flour tortillas (I use old elpaso mini tortillas)
1 jalapeño, sliced
1 1/2 cup grated cheese (I used coon light and tasty)

Method –

1 – Soak 8 wooden skewers in water for at least an hour

2 – Cut the pineapple into 8 wedges . . .

3 – And cut off the hard core and the outer skin . . .

4 – Thread the pieces of pineapple onto the wooden skewers . . .

5 – And grill over medium -high heat, turning once or twice while grilling.

6 – Remove the pineapple from the grill and thinly slice then set aside.

7 – Flatten chicken and season with salt and pepper, grill over medium-high heat until done. About 4 mins per side. Brush both sides with bbq sauce . . .

8 – The remove from the grill and slice them thinly.

9 – Now assemble the quesadillas. On half of one tortilla place some chicken, pineapple and some slices of jalapeño

10 – Drizzle a little more bbq sauce over the top . . .

11 – Then cover it all with some grated cheese.

12 – Fold the empty half of the tortilla over filling and cook in a large skillet/fry pan (I use my George Foreman grill♥). If you cook in a skillet/fry pan carefully flip the quesadilla once it has started to brown. Make sure all the cheese is nice and melted. Then repeat with all remaining quesadillas.

13 – Slice the quesadillas into wedges . . .

14 – Then serve and enjoy the little slice of heaven you just created