Chicken and Pineapple Quesadillas
10” flour tortillas
5 boneless, skinless chicken thighs (quick brined - see recipe below)
5 large pineapple slices
1 Poblano pepper
½ cup BBQ sauce
? cup minced fresh cilantro
½ red onion, small dice
2 cups shredded pepper jack cheese
Butter flavored non-stick cooking spray or 1 tablespoon, melted butter
Whole leaf cilantro
Spray all sides of the the pineapple, chicken and Poblano pepper with cooking spray. Then grill over direct medium heat until done. The chicken takes 10 - 13 minutes (internal temperature of 175 degrees), the pineapple and Poblano take about 7 minutes. The Poblano pepper should be heavily charred on all sides. Peel the charred bits off of the Poblano and then remove the stem and seeds.
Cube the chicken and cut both the pineapple and Poblano into a medium dice.
In a large bowl, add the chicken, pineapple, Poblano, cilantro, onion and BBQ sauce. Combine thoroughly. Set aside.
Spray one side of a tortilla with the cooking spray. Spoon ½ cup of the chicken mixture on to the non buttered side of the tortilla, top with ½ cup of cheese and finally top with another tortilla. Spray the top tortilla with the cooking spray. Grill the quesadilla over direct medium heat for 3 minutes a side, turning to ensure even browning. Remove from grill and place on a large cutting board. Cut the quesadilla into 8 slices, top with sour cream and garnish with whole leaf cilantro. Serve immediately.
Repeat with remaining ingredients.
4 cups cool water
¼ cup salt
¼ cup sugar
In a large bowl, combine the water, salt and sugar until dissolved. Add the chicken let the chicken soak in the brine for only one hour. Remove from brine and dry completely before cooking.
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