Saturday, May 22, 2010


The other day, Ree, over at the Pioneer Woman, posted a recipe for Grilled Pineapple Quesadillas. I haven't been able to stop thinking about them since. So, today, after an early morning tee-ball game, followed by a Push-Car Derby race practice, followed by wood-splitting, my boys were HUNGRYand I knew just what they needed!
I didn't really follow Ree's recipe to a tee. I used what I had on hand. That's why I love meals like Quesadillas...endless combinations...all yummy!

2 skinless, boneless chicken breasts, pounded thin
1 pineapple, cut in half, quartered and cored
1/4 bbq sauce, we like spicy
fresh salsa
1 c. grated cheese, we used Cheddar
sour cream
cilantro, chopped
Pre-heat your grill.
Cut up the pineapple, into 8 wedges (see the picture above). I used skewers, but I think next time I will just stick to turning them with tongs.
Coat the chicken with the bbq sauce.
Put the pineapple and the chicken on the hot grill. I left the flame high but the lid open. Flip after 4 minutes. Cook 4 minutes more, or until the chicken is cooked through and the pineapple has some nice grill marks.
Remove the chicken and the pineapple from the grill and chop.
Give a large cast iron skillet, or whatever you use for such things, a quick wipe with a stick of butter. Lay a tortilla on the skillet. Pile the pineapple, chicken, cheese and fresh salsa on one half of the tortilla. Fold the other half up over the fillings. Cook for about 2 minutes on each side until there are some nice golden brown spots. Continue until you run out of tortillas or fillings. Serve sprinkled with chopped cilantro and sour cream.

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