Barbequed Chicken and Pineapple Quesadillas

I am a huge quesadilla fan. One of my fondest college memories is running down the road to Friendly's at like 11pm for some chicken quesadillas. Yum. I love trying new varieties and think they taste so awesome when cooked on my panini press.

I just made The Pioneer Woman's version the other day and they were delicious. I used leftover rotisserie (okay, that does NOT look like it's spelled correctly but spell check isn't picking it up, we're going to just go with it) chicken and canned pineapple, so the prep time was minimal - pretty much just as long as it took the panini press to preheat.


Barbequed Chicken and Pineapple Quesadillas
adapted from The Pioneer Woman

• 4 large tortillas
  
• 2 cups cooked shredded chicken
• 1/2 cup barbeque sauce
• 20oz can pineapple chunks, drained
• 2 cups shredded cheese (I used a Mexican blend)

Preheat panini press or griddle.

Combine chicken and barbecue sauce; set aside.

Spray a skillet with cooking spray. Over medium heat, warm tortillas on each side until slightly brown.

Respray the skillet and add the pineapple. Cook for a few minutes, tossing frequently. Add the chicken and cook until heated through.

Sprinkle 1/4 cup of cheese over one half of each tortilla. Divide the chicken and pineapple mixture evenly over each tortilla half, and top with another 1/4 cup of cheese over each. Top with more barbecue sauce if desired. Fold over the tortilla and cook until browned and the cheese is melty and gooey.