Ree's Barbecue Chicken and Pineapple Quesdillas were the inspiration/original goal of this recipe. Since I avoid high fructose corn syrup, I bought an 'All Natural' barbecue sauce... It smelled fine, looked fine, but after grilling the chicken with it, it was not fine. I chucked the chicken in the trash... this pained me because I don't like to be wasteful, but I just couldn't bring myself to eat it. Luckily, I had a can of black beans in the pantry, and those quickly became the heroes of this recipe.
Step One: Choose a Ripe Pineapple
|Pluck a pineapple leaf to check for ripeness.|
To select a ripe pineapple, choose the fruit whose top leaves pull out easily. This trick has always worked for me. Besides a pineapple, you will also need the following:
- 12 small tortillas
- 1 jalapeno, sliced
- 1.5 cups grated Monterey Jack cheese
- Sour cream for serving
- 15 oz. can black beans, rinsed and drained
|Slice off the outside peel.|
I slice the bottom from the pineapple first; this gives me a flat surface to sit the fruit. Next, I rotated the fruit slicing down each side and removing the outer peel. Finally, I'll slice off the top of the pineapple.
Step Three: Chop Ripe Pineapple
|Cut around the core|
The pineapple has a core so I then slice the fruit from around the core. Those fruit wedges can then be chopped into smaller pieces. I sliced mine to quarter inch slices and grilled them. It's likely easier to grill the wedges prior to slicing them smaller.
Step Four: Assemble Quesadillas
|Lots of pineapple is key!|
After grilling the pineapple, I assembled the quesadillas on my George Foreman grill. I layered black beans, pineapple, jalapeno and cheese before placing the top tortilla. I let each grill until the cheese was melted (~6 minutes).
Step Five: Store
|Store in aluminum foil...|
I stored these in aluminum foil in the freezer. The re-heating process was a little too long for my general impatience. I had to defrost 4 minutes and then heat 2 minutes. I served them with sour cream. Enjoy!
395 cal/ 46 g carbs/ 17 g fat/ 14 g protein per quesadilla and 4 tbsp sour cream
- I used corn tortillas, but these crumble too easily. Perhaps the flour tortillas would be a better choice?
- Always taste your individual ingredients prior to combining them. I would have been sorely disappointed if I had used the chicken I disliked.
- If you haven't had grilled pineapple before, you are in for a treat! It's delicious.
- I stored these for a week in the freezer, but I'm afraid I tasted a little freezer burn by day 4 so be careful.