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.

California Club Quesadilla

Last weekend, my friend Brooke and I went out on a much-need, no-kids girls' day. We shopped, chatted, and cursed our post-pregnancy bodies. In between lattes and scoring the greatest jeans ever, we grabbed lunch at Ruby Tuesdays. We couldn't decide what to get, so we split a couple of appetizers and the salad bar.

One of our apps was a delicious California Club Quesadilla. I wasted no time and tried to recreate this just a few days later. I don't think I replicated it well enough, but it was still very good.

(RT's included bacon, but I didn't. I'm sure most people would add that!)


Ingredients

• 4 large tortillas, warmed
• 1 cup chicken, cooked and diced or shredded
• 1 tomato, diced
• 1/2 cup shredded Mexican blend cheese
• 1 avocado, seeded and diced
• approx 1/4 cup lite Italian dressing

Combine all ingredients (minus the tortillas) in bowl. Divide evenly between the four tortillas, spreading on one half. Fold the other half of the tortilla over and cook on a panini press, quesadilla maker, or grill pan.