Those quesadillas I mentioned
Wow, I can't believe I didn't include these anywhere. Must have been
during my extremely long dry spell. Ya, the one I'm just trying to
crawl out of - that would be the one. :-)
So here you go and, as always, the credit must go where credit is due! The original recipe came from The Pioneer Woman but I rarely stick completely to a recipe because much of the time I discover I am out of an ingredient or I prefer a different one. Sometimes I'm just trying to make do with what I have.
(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.
I'll be adding my own photo real soon.
So here you go and, as always, the credit must go where credit is due! The original recipe came from The Pioneer Woman but I rarely stick completely to a recipe because much of the time I discover I am out of an ingredient or I prefer a different one. Sometimes I'm just trying to make do with what I have.
Ingredients
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced (I used my stove top ridged grill and it worked just fine!)
- 3 whole Boneless, Skinless Chicken Breasts (I used leftover fajita chicken)
- Salt And Pepper, to taste
- 3 cups Monterey Jack Cheese, Grated (I used mozzerella and cheddar because that's what I had in my fridge)
- 1 whole Jalapeno, Sliced (I didn't add these because I don't always like the heat)
- Cilantro (this is in no way optional!!! Must have to make this what it is!! and if it's fresh from your own garden it's even better)
- 3 Tablespoons Barbecue Sauce (hee, hee, hee - and I use my favorite homemade Honey Carolina BBQ sauce from Tony Roma's)
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.
I'll be adding my own photo real soon.
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