Not your usual quesadillas, these quesadillas feature the sweet taste of pineapple with the smoky flavour of grilled chicken and barbecue sauce.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 small boneless skinless chicken breasts (1/2 lb./225 g)
240 g peeled cored fresh pineapple, cut into 3 (1/2-inch-thick) rings
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese, divided
4 large flour tortillas
1/3 cup finely chopped red onions
1 fresh jalapeño pepper, seeded, finely chopped
2 Tbsp. Kraft Brown Sugar BBQ Sauce
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How do I make it ?
Heat barbecue to medium heat.
Grill chicken 6 min.; turn. Add pineapple to barbecue; grill 6 to 7 min. or until chicken is done (170ºF) and pineapple is heated through, turning after 3 min. Transfer chicken and pineapple to cutting board.
Reduce barbecue to low heat. Cut chicken into thin strips, then cut pineapple into thin slices.
Sprinkle 2 Tbsp. cheese onto half of each tortilla. Top evenly with chicken, pineapple, onions, peppers, barbecue sauce and remaining cheese. Fold tortillas in half; press tops to flatten slightly.
Grill 2 to 3 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Kraft Kitchen Tips!
Mix 1/4 cup light sour cream and 1/4 cup chopped fresh cilantro. Serve with quesadillas.
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 50 mg
Sodium 630 mg
Carbohydrate 44 g
Fibre 3 g
Sugars 11 g
Protein 26 g
4 servings, 1 quesadilla (203 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.