Adapted from the novice chef.
- 8 uncooked, whole wheat tortillas or regular cooked tortillas
2 cups Grilled Pineapple, chopped
3 grilled chicken breasts (recipe follows), chopped
Salt And Pepper, to taste
1 1/2 cups Monterey Jack Cheese, Grated
- 1 1/2 cup Gruyere cheese, grated
- 1/2 cup fresh corn, (sprinkled fresh or sauted in a pan with 1/4 tbsp unsalted butter. Season w salt and pepper and cook over medium heat for about 5-7 minutes)
- 1/2 cup black beans
- Cilantro, finely chopped
- Barbecue Sauce, Sweet Baby Ray’s Original (not a totally healthy, friendly kind, but delicious anyway!) for drizzling
Place griddle over medium heat. Pour 1 tsp of vegetable oil in pan. Using a paper towel, wipe the oil through out the pan. Once hot, place uncooked tortillas in pan. Cook on each side for 1-2 minutes, 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. Sprinkle on cilantro, corn, and beans. Drizzle barbecue sauce over the top. Top with a small hand full of cheese. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Place assembled tortillas back on to griddle pan. Place another heavy skillet (I’ve seen someone use a brick covered in foil) over the top of the quesadilla. Warm on each side for about 2-1 minutes. Cut each quesadilla into six wedges. Serve with plain yogurt, pico de gallo, and lime wedges.
Grilled Chicken Breasts:
- 1/4 cup olive oil
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1/2 freshly squeezed lime juice
- 3 chicken breasts
Wash, pat dry, and trim chicken. Cut and trim the chicken so that the pieces will cook evenly (sometimes chicken breasts have one large end and a small opposite end, resulting in parts of the chicken being over cooked.) Whisk oil, lime juice, and salt and pepper in a medium sized bowl. Place chicken in wet mixture and turn to coat. Let chicken marinate for 30 minutes in the fridge.
Take chicken out of fridge and let set for 10-15 minutes. Do not put extra cold chicken directly on the grill. When ready to cook, take a paper towel or old rag and rub the grill grates will vegetable oil to prevent sticking. Heat grill to medium high heat. Once hot, place chicken breasts on grill. Lower temperature to medium high-medium. If using a stove top grill, take a foil pan or metal cake pan, and place over the chicken. This creates a make-shift convection oven, which allows for more even cooking and moist chicken. Grill in first side for about 5-8 minutes depending on the the thickness of the chicken. Take pan off and flip to opposite side. Place pan back on top, and grill for an additional 5-8 minutes, or until no longer pink.
Place cooked chicken on a plat and cover snuggly with aluminum foil. This allows for the juices to redistribute throughout the chicken.