These are the delicious quesadillas I made inspired by the Grilled Chicken & Pineapple Quesadillas at the pioneer woman. I made a few changes to her recipe, I didn’t grill the pineapple because I didn’t want it be too sweet. I also added onions and green peppers to the quesadillas. They were really good, and a perfect recipe for a busy weeknight. I made the chicken first by chopping it and seasoning the chicken with salt, pepper, dried oregano, dried cilantro, and cumin. I then browned the chicken in a large skillet. Then I added 1/4 cup honey barbecue sauce and 1/2 cup water. I cooked the chicken down again until the sauce had thickened back up. The process of adding the water and then reducing it will tenderize the chicken more and help you scrap up all the yummy bits off the bottom of the pan.
I served these quesadillas with black bean corn salsa. I first saw this recipe in a Goya ad several years ago. It has been one of my favorite quick salad recipes every since. Its simply frozen, defrosted corn, a can of black beans drained and rinsed, a ripe tomato, a bit of onion and some fresh cilantro. I also had some sour cream, guacamole and picante sauce for dipping. My family loves quesadillas, and we will definitely be making this recipe again.
Yield: Serves 4
For the quesadillas
3 boneless skinless chicken breasts
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/2 teaspoon cumin
kosher salt
pepper
olive oil
1/4 cup honey barbecue sauce
1/2 cup water
1 cup fresh pineapple chunks
1/2 onion, sliced
1/2 green pepper, sliced
3 cups Mexican blend or Monterey Jack shredded cheese
1 whole jalapeno, sliced, optional
8 large flour tortillas
For the salsa
1 cup frozen, defrosted corn
1 can black beans, rinsed and drained
1 large tomato, chopped
1/4 cup chopped sweet or red onion
2 tablespoons freshly chopped cilantro
the juice of one lime
For the quesadillas
1. Preheat oven to highest setting, mine is 550 degrees. Preheat a large skillet. Salt and pepper chopped chicken. Add spices to chicken. Drizzle pan with olive oil. Add chicken to hot pan and brown.
2. When chicken is cooked through, add barbecue sauce and 1/2 cup water. Cook until sauce has reduced and has thickened.
3. Take a tortilla and rub one side with olive oil. Put the oiled side of the tortilla down on a cookie sheet. Assemble the tortilla by adding the chicken, green peppers, onions, pineapple, and optional jalapeno peppers.
4. Take another tortilla and rub one side of it with olive oil. Place the top tortilla on the quesadilla, oiled side up.
5. Continue to make the other 4 quesadillas. Bake for 5-10 minutes at 500 to 550 degrees until lightly browned and crispy.
For the salsa
1. Combine all ingredients in a large bowl. Mix well. Refrigerate until ready to serve.
