Hubby and I have been on vacation this week, and it has definitely been a much-needed break from the daily grind…I’m feeling refreshed and (almost) ready to get back into the routine already! The temperatures have been hot though, and the thought of turning on the oven still makes me want to stick my head in the freezer, so the grill has been our best friend. I used my George Foreman grill to make these quesadillas, but you can easily make them on a regular grill. They’re simple to throw together, and of course, you can customize them according to your taste!
Makes 2 large quesadillas:
- 2 chicken breasts (I had 3 smaller chicken tenders on hand, so I used those)
- Pineapple slices
- 1 hot pepper, sliced
- 4 large (10″) flour tortillas
- 1/2 cup pepper jack cheese, divided
- 1/2 cup BBQ sauce, divided
- Fresh cilantro, chopped
First, grill the chicken on low heat until it is no longer pink in the center. I threw the pineapple right on with it so that some of the pineapple juices would flavor the chicken.
Once the chicken and pineapple were ready, I tore the chicken into chunks and tossed them on the bottom of each quesadilla along with the pineapple and hot pepper.
Sprinkle on the cheese and cilantro, and then pour on the BBQ sauce.
Top each quesadilla with a second flour tortilla, and then carefully move them to the grill. Grill until the cheese is melted and the tops of the quesadillas are browned.
Cut into wedges and serve.