BBQ Chicken and Pineapple Quesadilla
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sweet, tangy, and perfect for kids and meat-lovers alike.
  • 1 lb boneless, skinless chicken breasts
  • ⅓ cup BBQ sauce
  • 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
  1. 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.
  2. 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.
  3. Repeat with remaining ingredients to make 4 large quesadillas. Allow to cool 3-4 minutes before slicing.
Nutrition Information
Serving size: 1 quesadilla Calories: 420 Fat: 13.5 Carbohydrates: 39.3 Sugar: 18.8 Sodium: 985 Fiber: 12.5 Protein: 45.5 Cholesterol: 85
Recipe by Prevention RD at