Tuesday, December 15, 2015

Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole

Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole
Yields: 4 servings


1pound boneless skinless chicken breast
4whole wheat flour tortillas (burrito size)
½an onion
whole fresh pineapple - peeled, cored, and sliced
½cup of your favorite BBQ sauce
2tablespoons pineapple juice
2tablespoons lime juice
2tablespoons fresh cilantro, chopped
¼teaspoon salt
½teaspoon pepper
1cup cooked white or brown rice
½cup pickled jalapeƱos (optional)
8ounces sharp cheddar cheese
Pineapple-Mango Guacamole:
2avocados, peeled, pitted and mashed
¼whole fresh pineapple - peeled, cored, and diced
½mango - peeled, seeded and diced
½cup grape tomatoes, diced
3green onions, chopped
1tablespoon fresh cilantro, chopped
1lime, juiced
1tablespoon pineapple juice
salt and pepper, taste


Preheat the grill to medium high heat. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside. While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper. Heat an electric griddle or skillet over medium heat. Add a bit of olive oil. One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeƱos and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.