Grilled Chicken & Pineapple Quesadilla

I’ve not wanted to step foot in the kitchen lately. I’ve got plenty of good reasons if you’re willing to listen to me whine.

#1:  I’m pregnant.

#2:  It’s really, really hot outside and any additional exposure to heat sounds like torture.

#3:  Lately, when I get hungry, I’m HUNGRY right then, and all the thawing, prepping, and lengthy cooking times just make me grumpy. (See: ‘good excuse #1’).

I remember the days (about 5 1/2 months ago) when I would go grocery shopping and think; ‘Why on earth would anyone buy all these packaged, just-add-water type dinners when slow-cooked, homemade meals are so much better?’. Well, I get it. Folks are hot. Folks are tired.  Folks are even with child. But, folks still gotta eat.

So, when I do venture to cook, it has to be quick & easy.

Pioneer Woman posted this recipe on her blog recently and it sounded pretty painless. Mrs. Ree added barbeque sauce to her grilled chicken. I’m not a big barbeque fan, but go for it if it tickles your taste buds! With or without, it is so, so good. We had these spicy, sweet, and cheesy quesadillas twice last week!

Grilled Chicken & Pineapple Quesadillas

photo: Ree Drummond

2 chicken breasts, pounded thin

fajita or creole seasoning

pineapple rings

jalapenos

1 small can chopped green chilies

1 small onion, chopped

1 1/2 cups shredded cheddar cheese

bacon, cooked crispy and crumbled (optional)

2 large (burrito size) tortillas (or 4 small taco size)

Heat grill. Season chicken (pounded very thin) with fajita or creole seasoning. Place chicken and pineapple rings on the grill and cook until heated through and pineapple has gentle char marks.

Heat about a teaspoon of oil in a large skillet (save yourself some dish duty and use a skillet large enough to toast the tortilla after you saute). Saute onion, jalapenos, and green chilies until onions are translucent. Transfer to small plate.

Arrange chicken, cheese, onion/pepper/jalapeno saute, bacon and grilled pineapple on the bottom half of a large tortilla. Fold the top half over and place in the skillet over medium-low heat. When toasted, turn the quesadilla to toast opposite side.

Serve with sour cream & salsa.

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