A Polished Approved Recipe!

By Polish

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Have you heard of The Pioneer Woman? No, not the one from Little House on the Prairie that chops wood and eats beef jerky for breakfast. The REAL Pioneer Woman, Ree Drummund? She lives In Oklahoma, raises 4 kids, several dogs, cows, wild mustangs and her husband. She also cooks.. REALLY well. She even has her own Food Network show, 2 cook books, 1 novel and 1 children’s book. Needless to say, she is the Bee’s Knees so if you haven’t heard of her, you NEED to get with it! We are here to help you “get with it” by sharing one of her recipes with you!

As I said before, she cooks really well. It’s not gourmet fancy smancy food, though. It’s REAL food that REAL people can cook. In fact, I credit The Pioneer Woman with helping me learn to cook. (Sorry Mom)

The Recipe we are sharing with you today is the delicious Grilled Chicken & Pineapple Quesadillas!

  • 8 whole Flour Tortillas
  • Butter Or Margarine
  • 2 cups Grilled Pineapple, Sliced — You can use canned pineapple but fresh is SO much better!
  • 3 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 3 cups Monterey Jack Cheese, Grated
  • 1 whole Jalapeno, Sliced
  • Cilantro – I always forget to buy Cilantro.
  • 3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, 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 and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four 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, pico de gallo, and lime wedges.

Can we get a YUM?

You can always buy a rotisserie chicken from the grocery store, shred it up and just use that. It’s a faster way to get chicken and I’m always looking for short cuts! Also, if you are like me and do not have a real grill, just saute the chicken or use a grill pan — it will still taste delicious. You can also always adjust the ingredients for this to be more healthy like using low-fat cheese, wheat tortillas, etc..

We hope you try this recipe! We have made this on multiple occasions! We know you’ll love it and it will be SO impressive to serve to your friends! 😀 You can find The Pioneer Woman’s blog right here.


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