BBQ Chicken & Pineapple Quesadillas

Well I think I can finally say that I'm getting pretty good at this whole cooking thing. once I've decided what I actually gonna make for dinner then it's smooth sailing and things seem to go pretty well. It's the decision part that still gets me. I am so grateful for all the sugestions and recipes - please keep sending as they do make my life slightly less complicated. Also big ups must go to Ree Drummond - The Pioneer Woman who is a huge inspiration and her recipes are not only delicious but fool proof. And her writing makes cooking fun which helps a whole bunch too! But don't take my word for it - see for yourself - http://thepioneerwoman.com/

So last weekend I even went so far as to create a menu for the whole of next week. I then made sure that I had all the ingredients and even had a shopping list and everything. Well I can officially report that I cooked nothing off that entire list this week.

But it's last nights dinner that I want to brag about. With much help from PW and a little modifying my side (I don't have a grill ot a grill pan) I'd say it was a huge success. The Other Half even said he may share his lunch left-overs with his work people!

So here go's:

What you’ll need:

Flour Tortillas
Monterey Jack Cheese (or Mozzarella will work too)
Pineapple
Chicken Breasts
Barbecue Sauce (or any kind of chicken marinade I guess)

First you’ll need to chop up the pineapple. This can be a task and again I say you will get nowhere without a good knife set! Chop the pineapple into cubes or triangles or whatever works (for chopping help see PW’s recipe at http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas/ )

Now this is when the changes come in because I’m still trying to furnish my house and kitchen and therefore don’t always have the necessary tools. So I fried the pineapple for a little bit, really just to heat it through and get the juices going – so delicious!

Next you’ll need to pound the chicken with the soft side of a mallet or do like I did at PW’s recommendation – use a big can of tomatoes – a mallet is another thing missing from my kitchen…

Sprinkle chicken with salt and pepper and fry. While it’s cooking add some BBQ sauce or marinade and let cook.

When it’s done remove from pan and cut into slices.

Now comes the fun part – heat tortilla’s – I just pop them in the oven for a few minutes. Then it’s time to assemble. Of course there are many ways of doing this – this is how I did it…

Sprinkle grated cheese over half the tortilla; arrange the chicken evenly over the top. Throw on some pineapple slices and you can add some other goodies too like mushrooms or red pepper. Next add some more BBQ sauce and fold tortilla in half to form a semi-circle. Press them down a bit so they stay closed.

Heat oven to around 350°F (180 C). Place stuffed half moon tortillas onto baking tray and bake for 8 minutes. Turn and bake for an additional 3 minutes or until crisp.

When they come out, cut into triangles and serve!