Are you grilling as much as I am this time of year? Oh man! We are having a blast cooking outside several nights of the week, and this time, we thought it would be fun to grill some quesadillas. Now, I am totally fine making my quesadillas on the stovetop, and I don’t even think it heats up my house that bad, but there is just something appetizing about the grill marks on grilled quesadillas.
I was a little worried at first that grilling quesadillas wouldn’t work out. I was mostly worried that all my fillings would fall out or that the tortilla would slip through the grates, but then I thought of a great way to make it work…
Lightly butter and toast both sides of each tortilla.
Then add your cheese and toppings. Place another tortilla on top, and grill both sides until golden brown. Lightly toasting the tortilla makes it sturdy enough to hold everything in and durable enough to flip over, plus it melts the cheese faster because it is already warm.
Voila! A delicious, toasted quesadilla! For this recipe, you also grill the chicken, which locks in that caramelized flavor from the BBQ sauce. I also made a side of BBQ Ranch to dip our quesadillas in – delicious! You can optionally grill your pineapple on kabobs or in slices before putting them inside the quesadillas for even more flavor.
We absolutely loved the flavor of these quesadillas! They were like a bbq chicken pizza, but in quesadilla form, and the green onions added just the right touch. My kids scarfed these down, and we can’t wait to make them again! Oh, and if you can’t tell from the pictures, we prefer FRESH pineapple over canned. It’s like freakin’ candy! So good!
Recipe altered from The Pioneer Woman