Friday, July 30, 2010

An Ode to Pioneer Woman...

Oh Ree… you’ve done it again. You’ve filled my heart with joy. Your witty posts, helpful hints, and delicious delights are what I look forward to everyday. You inspire me, and fill my tummy with goodness.

I’ve been neglecting to address this important part of my blogging life and I simply can’t put it off any longer. If you haven’t been to Ree Drummond’s lovely website… STOP everything you are doing and GO HERE! Ree’s a ranch wife, mom of four kiddos, fabulous cook, homeschooler, photographer, and full time blogger… she’s amazing.

Now that I’ve got that off my chest… we’ll get back to filling our tummies…

When I found this recipe on PW, my mouth literally began watering. It was soo good that even though the hubby and I are desperately trying not to gain a hundred pounds this year, we ate until we couldn’t move. It’s an interesting combination of ingredients, but when they come together… boy is it GOOD!

Grilled Chicken and Pineapple Quesadillas         Ree Drummond
8-10 large flour tortillas
A couple Tbsp of butter
2 cups grilled pineapple, sliced
A couple chicken breasts (depending on how many you’re feeding)
3 cups Monterey Jack or Mexican blend cheese
1 jalapeno (either sliced whole or finely chopped depending on the heat you can handle!)
A large bunch of cilantro
Your favorite Barbecue Sauce (but KC BBQ sauce is the ONLY real way to go)

First, grab your grill pan (or heat your outdoor grill) and use low heat. Slice your pineapple into long wedges for easy grilling. I also threw my jalapeno on the grill pan, because that’s the way the hubby and I like it. You’re done when you’ve got nice brown grill marks and it looks like this...

Then transfer it to your cutting board and slice the pineapple. I finely chopped my jalapeno here too. Finely chop up a nice bunch of cilantro to keep your pineapple and jalapeno company.

Next you want to pound out your chicken breasts for even grilling. I don’t have a meat mallet, so I just put saran wrap over the chicken on a cutting board and give it a good whack with my heavy skillet. I have to admit that it’s kind of cathartic.

Season your chicken with S&P and drizzle it with EVOO. Grill it for about 7 minutes on each side, and brush it liberally with that BBQ sauce! Let it rest for a minute on your cutting board and then slice it up real thin.

While that chicken is grilling, put some butter in a skillet and toast up your tortillas on both sides. You can wrap ‘em up in foil to keep warm if you need.

Next, gather the gang for assembly…

Now grab a cookie sheet or two and line it with toasted tortillas. To assemble your quesadillas, sprinkle the bottom tortillas with some cheese. Arrange the chicken, pineapple and jalapeno, and sprinkle on some cilantro. I definitely gave each pile of toppings a nice drizzle of BBQ sauce, just for good measure. Top ‘em off with another tortilla and stick your cookie sheet in the oven at 350 for a few to get the cheese nice and melty!

Slice up your quesadillas with a pizza cutter and DIG IN ya’ll! Enjoy!


  1. Just getting caught up on blogs and I am so going to try this recipe!
    We just had a similar one 3 nights in a row! they were colby jack chicken peach quesadillas with a special dipping sauce from the cooking light magazine.

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