If you’re looking for a fresh and flavorful twist on classic quesadillas, this recipe is a must-try!

Grilled chicken pairs perfectly with sweet, juicy pineapple and gooey cheese, all wrapped up in a warm, crispy tortilla. It’s a quick and satisfying dish that’s perfect for busy weeknights or a laid-back weekend meal. Serve with your favorite salsa or a dollop of sour cream for an extra burst of flavor!

Ingredients 

• 8 whole Flour Tortillas 
• Butter Or Margarine 
• 2 cups Grilled Pineapple, Sliced 
• 3 whole Boneless, Skinless Chicken Breasts 
• Salt And Pepper, to taste 
• 3 cups Monterey Jack Cheese, Grated 
• 1 whole Jalapeno, Sliced 
• Cilantro 
• 3 Tbsp. Barbecue Sauce 

Directions 

NOTE: To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices. To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.

1. Sprinkle chicken breasts with salt and pepper and Cajun spice (or cumin/cayenne, etc.)
2. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce.
3. Set aside and slice into very thin slices. Warm griddle over medium heat and put sizzling butter or margarine in the pan.
4. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
5. 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. If desired, drizzle extra 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.
6. Serve with sour cream, pico de gallo, and lime wedges.

Source: thepioneerwoman.com