Grilled Chicken and Pineapple Quesadillas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 boneless, skinless chicken breasts (about 1 pound)
4 pineapple wedges or rings
Salt and pepper, to taste
Cayenne pepper
1/4 cup barbecue sauce (divided in half)
8 flour tortillas
Butter or margarine
3 cups grated Monterey Jack cheese
1 large jalapeno, chopped
Instructions:
Serves 4-6
Preheat grill to medium-high.
Place chicken in a Ziploc bag and pound out slightly to flatten to a uniform thickness. Sprinkle some salt, pepper, and a touch of cayenne on each chicken breast.
Coat grill grates with nonstick spray or oil. Place pineapple and chicken on grill. Cook pineapple for 2 minutes per side and the chicken for 4-5 minutes per side, or until juices run clear (basting with 2 tablespoons of the barbecue sauce once you flip.)
Once cool to the touch, roughly chop up the chicken and pineapple.
To assemble, butter one side of each flour tortilla. On the non-buttered side, evenly sprinkle the cheese, chicken, pineapple, and jalapeno. Drizzle with the remaining barbecue sauce and top with a little more cheese. Place another tortilla on top, buttered side up.
Warm skillet over medium-high and cook each quesadilla for 1-2 minutes per side, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream or more barbecue.
From very culinary.com