Roasted Chicken and Pineapple Quesadilla
I saw this recipe on The Pioneer Woman’s site recently and couldn’t wait to make it for lunch. I made these for my son and me with the leftover Slow Roasted Chicken with Cilantro-Lime Butter and they turned out fantastic. I loved the tender chicken with the spicy barbecue sauce and sweet pineapple… they are definitely my new favorite quesadilla! My son gobbled up every last bite of his and so did I. Thanks, Pioneer Woman!
Roasted Chicken and Pineapple Quesadilla:
Ingredients:
- Corn tortillas (you can use flour too)
- Roasted chicken, chopped
- Fresh pineapple, sliced thinly
- Jack cheese
- Barbecue sauce
Spread a bit of barbecue sauce over one tortilla then top it with roasted chicken, pineapple slices, and jack cheese then place the other tortilla on top.
Place in a hot skillet and cook over medium heat for 2-3 minutes then carefully flip over and cook the other side for 2-3 minutes. Remove from heat and let cool for a minute before slicing. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe from The Pioneer Woman
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