BBQ Chicken & Pineapple Quesadillas

24 Mar

Print the recipe!  

full recipe as shared here==>bbq chicken and pineapple quesadilla

insert your own favorite tortilla recipe ==>bbq quesadillas

tortilla recipe alone==>flour tortillas #2



Time to jazz things up with a little something different!  There’s not much to say about the quesadillas themselves outside of “they’re good” (you got that, right?), but as for the new flour tortilla recipe I feel like I need to confess to someone.  I’ve been pulled to the dark side of ingredients… thanks to Pioneer Woman’s tortilla recipe.

These tortillas turned out really good.  They were easy to roll out (a lot easier than my last flour tortillas) and they’re soft, just like the fresh ones found at the grocery store.  Well, okay…maybe not where you live but here in Texas we have this awesome grocery store called HEB, they have the best fresh flour tortillas; miles and miles better than the packaged ones on the shelves. Those are what I’m talking about (which, most likely, are made with the very same ingredients).  So back to my confession.  The tortillas turned out great but the secret is the fat they’re made with.  We’ll call it “the fat that shall not be named”.  What to do, what to do…now that my family has tasted these tortillas I find myself in a “wanna-be-a-healthy-mom” vs. “it really tastes good” quandary.


serves 6


BBQ Chicken & Pineapple Quesadillas (2)

3/4 cup freeze dried onion flakes (rehydrated with 1/3 cup water)

2 (12.5 oz) cans chicken, drained and chopped

2 (20 oz) cans pineapple tidbits, drained

3 TBS Shirley J BBQ Sauce mix, or bottled BBQ sauce

1 tsp Emeril’s Essence (or other cajun spice)

1 cup freeze dried cheddar cheese (with 1/2 cup cold water for rehydrating)


Flour Tortillas #2

Flour Tortillas #2 (7)

2 1/2 cups flour

2 1/2 tsp. baking powder

1 tsp. salt

1/2 cup + 2 TBS lard (or vegetable shortening, although the recipe makes a point that lard tastes better)

1 cup hot water



Making the tortillas

Combine flour, baking powder and salt in a large bowl and stir together.  Add spoonfuls of lard or shortening, then use a pastry cutter to combine the ingredients.  Cut mixture until it resembles coarse crumbs.

Slowly pour in the hot water, stirring to bring mixture together.  Lightly knead the dough inside the bowl (it will be sticky at first), about 30-40 times, until it becomes a cohesive ball of dough and less sticky.  Cover with a tea towel and allow to rest for one hour.

Roll into ping pong sized balls, place on tray, cover with a tea towel, and allow to rest for another 20-30 minutes.

When you’re ready to make the tortillas, heat a dark or cast iron griddle to medium/medium high heat.  One by one, roll out the balls of dough until thin, about 6-8 inches in diameter.  Put the tortillas on the griddle and cook each side for 20-30 seconds, removing while the tortillas are still soft but slightly brown in spots.  Remove and stack tortillas, cover with a towel to keep warm.

Continuing the Recipe

Rehydrate the onion with water.  Rehydrate the cheese and set aside.  In a skillet, cook the chicken with the onions and add the BBQ sauce mix (mixed with a little water) or BBQ sauce.  Sautee until chicken is somewhat browned and transfer to a plate.  Cook pineapple, until juices are evaporated.  Assemble the quesadillas by spooning four of the tortillas with BBQ chicken mixture topped with pineapple and cheese.  Top with another tortilla and place on the skillet to crisp, until cheese is melted.  To turn, use two “pancake flipper” type utensils, sandwiching one quesadilla at a time between them both.   Cut quesadillas into four wedges and serve.


Making the flour tortillas…

Flour Tortillas #2 (2)Flour Tortillas #2 (3)Flour Tortillas #2 (4)

Next, you won’t think this dough will come together but it will.  Just knead it with your hand in the bowl about a minute or so and you’ll notice it coming together into a cohesive ball.

Flour Tortillas #2 (5)

Cover and allow to rest for one hour.

Flour Tortillas #2 (6)

Once the hour is up, roll into ping pong sized balls and cover (on a tray) again for 20 minutes.

Flour Tortillas #2 (8)

It’s going to feel like bread dough (maybe even a little looser) but at this point it’s ready to roll out.  Heat your griddle up and roll each dough ball out about 6-8 inches.  Don’t worry about making a perfect circle.

Flour Tortillas #2 (10)

The dough is really stretchy, picking it up off the counter you can see how it stretches.

Flour Tortillas #2 (9)

Lay it, as carefully as you can, down onto the hot griddle.  It’ll bubble and balloon up a little.  Count to 25 (you should see dark brown spots).  Flip it and cook the other side in the same way.

Flour Tortillas #2 (11)Flour Tortillas #2 (12)

Set the stack of tortillas aside until you’re ready to assemble everything.

Flour Tortillas #2 (1)

*btw, (to save time) this next part of the recipe could be done ahead of time while you’re waiting for the tortillas to rest, etc.

Rehydrate the onion, chop the (drained) chicken, and rehydrate the cheese

BBQ Chicken & Pineapple Quesadillas (3)Mexican Tortilla Lasagna (3)

Quinoa Cakes (2)Quinoa Cakes (3) Quinoa Cakes (4)

Sautee the onion with the chicken, adding the cajun spice.   Add the BBQ sauce mix (mixed with a little water) and cook until lightly browned.  Salt and pepper to taste.  If you want to spice it up with a little hot sauce, go for it!

BBQ Chicken & Pineapple Quesadillas (5) BBQ Chicken & Pineapple Quesadillas (7)

BBQ Chicken & Pineapple Quesadillas (8)

Now, cook the pineapple.  You’re wanting to cook away as much of the juice as you can.

BBQ Chicken & Pineapple Quesadillas (9)

Assemble the quesadillas.  (Some green chilies would be pretty great added in here too!)

BBQ Chicken & Pineapple Quesadillas (11)

Top with another tortilla and cook until crisped.  Flip carefully (sandwiching) between two pancake flipping utensils.

BBQ Chicken & Pineapple Quesadillas (12)

Cut and serve!

BBQ Chicken & Pineapple Quesadillas (1)

3 Responses to “BBQ Chicken & Pineapple Quesadillas”

  1. MomofMarlee March 26, 2013 at 12:54 am #

    Thank you Megan for your recipe! I wanted to comment on the lard quandary. I have heard from Alton Brown while watching one of his shows that lard is actually a lesser of two evils compared to shortening. So I looked it up and what I found is that shortening has bad fat, trans fat, since it is made from hydrogenated oil and lard has good fat, monounsaturated fat. I have, since learning this from his show, used lard to make my pastry for pies instead of Crisco. Lard is also lower in saturated fats than butter. So I guess the trick is to not use hydrogenated lard in order to get these benefits. Lard is not a health food but I hope it makes you feel a little better!

    • myfoodstoragecookbook March 26, 2013 at 1:48 am #

      Thanks! Although the one thing I noticed, as I was shopping for lard (and I’d dare anyone to go through the check out counter buying lard and not feel a tid bit guilty)…anyway, when I was shopping I noticed the only lard on the shelves were brands that said (in fine print) “lard and hydrogenated lard”, so maybe that’s something to watch for and maybe there’s a non-hydrogenated sort out there instead? Glad to hear that it’s not the very bottom of the barrel in Alton’s opinion though 🙂


  1. Week #9! (All of it!) | My Food Storage Cookbook - April 13, 2014

    […] 4–  BBQ Chicken and Pineapple Quesadillas […]

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