Grilled Pineapple and Chicken Quesadillas
8 whole Flour Tortillas
1 tablespoon butter
2 cups Grilled Pineapple, chopped
3 grilled chicken breasts, chopped
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1/2 cup corn
1/2 cup black beans
1 whole Jalapeno, Sliced (seeded if you want to cut the heat)
Cilantro
3 Tablespoons Barbecue Sauce
1 tablespoon butter
2 cups Grilled Pineapple, chopped
3 grilled chicken breasts, chopped
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1/2 cup corn
1/2 cup black beans
1 whole Jalapeno, Sliced (seeded if you want to cut the heat)
Cilantro
3 Tablespoons Barbecue Sauce
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, corn, and beans. Drizzle 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.
SOURCE: The Novice Chef Blog
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