Sweet, tangy, and perfect for kids and meat-lovers alike.
Ingredients
Chicken:
1 lb boneless, skinless chicken breasts
⅓ cup BBQ sauce
Quesadilla:
4 burrito-size whole wheat tortillas
1½ cups (6 oz) part-skim shredded Colby
1 (8 oz) can pineapple tidbits in 100% natural juices
½ cup BBQ sauce
Instructions
To prepare the chicken, spread half of the BBQ sauce over the bottom of a small slow cooker, Arrange chicken breasts in a single layer in the bottom of the crock pot and top with remaining BBQ sauce. Cook on low 4-6 hours or until chicken easily shreds.
On an electric griddle or large skillet over medium-high heat, layer half of one tortilla with ¼ cup cheese, 4 ounces shredded chicken, 2 ounces pineapple, and drizzle with 2 tablespoons BBQ sauce. Sprinkle additional 2 tablespoons cheese over the entire surface, fold the tortilla in half and cook 2-3 minutes. Flip quesadilla to the other side and cook an additional 2-3 minutes or until warmed through and tortilla is lightly browned.
Repeat with remaining ingredients to make 4 large quesadillas. Allow to cool 3-4 minutes before slicing.