BBQ Chicken and Pineapple Quesadillas

recipe from www.closetcooking.com

previously taste tested and approved by Melanie Makes

 

 

Our crew definitely favors comfort foods.  For the little lady that means Paula Dean's chicken pot pie after a busy day at school.  For the little man it's a heaping bowl of spaghetti with garlic bread.  There is something very satisfying about watching your family savor each bite of their favorite foods, request seconds, and leave the table with bellies bulging.  Admittedly, I have many favorites, but as of late I find that a plate of Mexican food feeds my soul. There's just something about scooping up fresh salsa on crisp, salty chips...

 

To kick off the weekend, I shook things up by preparing this alternative to traditional quesadillas.  The doc and I enjoyed the sweet and spicy combination of flavors, with a heaping side of Spanish rice, chips, and cold frosty brew.

 

Servings: 4

 

Ingredients:

1 package (10 inch) flour tortillas

1-2 cups Cheddar Jack cheese blend, shredded 

2 (+) shredded cups chicken, cooked and shredded (I used the white meat of a rotisserie chicken.)

your favorite BBQ sauce

1/4 cup pineapple, sliced or diced

1 jalapeno, sliced (red onion could be substituted)

cilantro to taste

 

Directions:

1. Preheat oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. With tortilla flat layer half of tortilla with cheese, chicken, pineapple, jalapeno, and cilantro.  Drizzle (according to taste) BBQ sauce over top.

4. Fold top half of tortilla over bottom.  Repeat.

(I spray each quesadilla with cooking spray for an added crisp exterior.)

5. Bake for 15-25 minutes until golden and cheese is bubbling.