• 8 whole flour tortillas
  • Butter or margarine
  • 2 Cups grilled pineapple, sliced
  • salt and pepper, to taste
  • 3 boneless, skinless chicken breasts
  • 3 Cups Colby Jack cheese, shredded
  • 1 whole Jalapeno, sliced
  • 1/2 lb. bacon, cooked and crumbled
  • Cilantro
  • Barbecue Sauce
  • Sour cream and salsa for dipping


Grill pineapple: Cut in wedges, stick on skewers, and grill over low heat. Cut into slices

Grill chicken : Marinate chicken breasts in barbecue sauce for half hour, grill, cut into strips. Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside (do this for each of the 8 tortillas).  To assemble, sprinkle four browned tortillas with grated cheese.  Arrange chicken slices evenly over the surface.  Add pineapple slices, jalapeno slices, and crumbled bacon. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top.  Add second browned tortilla on top of each one. (You will have 4 complete quesadillas at this point.)Add to oven to warm, or back to skillet to warm until cheese is melted.  Cut each quesadilla into six wedges. Serve with sour cream and salsa. 

Recipe Source: The Pioneer Woman