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1
Cut fresh pineapple into long wedges, stick on pre-soaked wooden skewers.
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2
Pound chicken breasts to flatten to uniform thickness.
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3
Drizzle olive oil and sprinkle salt, pepper and Mexican seasoning on both sides of the chicken breasts.
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4
I do not use salt if I am using Adobe seasoning -- that adds enough salt for me.
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5
Grill pineapple and chicken breasts, turning as needed.
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6
Be sure to keep them seperated while grilling to prevent cross contamination.
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7
I grill them on my grill outside but the original recipe used a grill pan.
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8
Use what you like best!
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9
Brush the chicken with the barbecue sauce as it grills.
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10
Slice grilled pineapple and chicken, set aside.
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11
Warm a skillet over low heat.
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12
Slightly warm and toast tortillas on both sides.
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13
I use no butter for this, but you could add butter to the skillet before toasting the tortillas.
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14
Preheat oven to 350 degrees.
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15
To assemble, place 4 tortillas on a baking sheet(s).
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16
Sprinkle each tortilla with the shredded cheese.
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17
Arrange chicken slices evenly over the cheese.
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18
Add the pineapple slices and (optional) jalapeno slices.
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19
Drizzle with additional barbecue sauce but not the sauce used while grilling.
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20
Sprinkle on cilantro.
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21
Add second tortilla on top of each one.
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22
Place baking sheet(s) in oven to warm and melt cheese -- 5 to 10 minutes.
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23
Cut each quesadilla into 4 to 6 wedges.
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24
I find a pizza cutter does wonders here!
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25
Note: The jalapeno really adds a kick so be careful -- or don't add it.
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26
I usually make 2 with and 2 without.
