Bbq Chicken And Pineapple Quesadillas Recipe 455

BBQ CHICKEN AND PINEAPPLE QUESADILLAS RECIPE - (4.5/5)

Steps:

• Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, barbecue sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

BARBECUE CHICKEN QUESADILLAS

Steps:

• Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.

HAWAIIAN BBQ CHICKEN QUESADILLAS

Steps:

• Start to heat up a skillet on the stove because this won't take long.
• Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
• Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
• Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
• When done, cut into wedges and serve with added BBQ sauce if you like to dip.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, add chicken breast and season both sides with salt and pepper.
• Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
• Remove the chicken from the pan and continue to stir onions.
• Shred the chicken while onions are cooking.
• Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
• Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
• Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
• Serve with extra BBQ sauce and garnish with fresh parsley.
• Enjoy!

GRILLED PINEAPPLE AND CHICKEN QUESADILLAS

Steps:

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