Wow - it has been way too long since my last post. Things are pretty crazy at work and our social calendar is pretty full with weddings, bridal showers, baby showers, and other family stuff. We're heading off to Charleston, South Carolina next week for a wedding and it couldn't have come at a better time. We're staying for a few days and making a mini-vacation out of it with some friends. I really just need a break. Once I'm on the beach I'll be happy as a clam.
I have to admit I haven't been cooking or baking that much lately, since I've been working later and trying to squeeze in some work outs at the gym. Brian has helped out a ton by taking over the cooking or picking up takeout from our favorite Peruvian chicken spot, Don Pollo in Bethesda. He is simply the best.
He was actually the one who found this recipe. We enjoyed making these quesadillas together, but enjoyed eating them even more. Like I've said before, Pioneer Woman recipes never fail. This one was awesome.
Start by grilling pineapple on a griddle or outside grill. Season the chicken with salt and pepper and cayenne spices, and grill that too. Slather the chicken breasts in barbeque sauce.
Slice the chicken, chop up cilantro and jalapeno.
Melt some butter in a pan and toast the tortillas - this makes all the difference in the world and gives you a nice crunchy quesadilla. I never thought to do this before!
Assemble the quesadilla by layering shredded cheese, the grilled pineapple, grilled chicken, jalapeno, cilantro, and some more barbeque sauce
Place back into the pan to melt the cheese and warm everything through.
There you have it! These also heat up really well for leftovers too. So it's safe to say you'll probably want to make a few extra for lunch or snacks. Another successful meal thanks to our girl Ree (AKA Pioneer Woman).
Recipe from Pioneer Woman:
Ingredients
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced
- 3 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 3 cups Monterey Jack Cheese, Grated
- 1 whole Jalapeno, Sliced
- Cilantro
- 3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle 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 put sizzling butter or margarine in 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. If desired, drizzle extra barbecue sauce over the top. 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. Serve with sour cream, pico de gallo, and lime wedges.
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle 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 put sizzling butter or margarine in 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. If desired, drizzle extra barbecue sauce over the top. 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. Serve with sour cream, pico de gallo, and lime wedges.
