If you were to ask my husband what my favorite show was, he’d look at you a little funny. He’d take a minute, and then finally answer, “Can everything on Food Network count as one show??” When he comes home from work, I have Food Network on while getting ready for the gym. When he walks into the bedroom, I have Food Network on while I’m getting ready for bed. When he has the TV on ESPN, then quietly goes to get a snack, he comes back and I have Food Network on while I settle into his seat.
I am obsessed with almost every show on Food Network (Cupcake Wars is hit or miss with me… Sorry!). John and I watch Diners, Drive-ins and Dives religiously and visit the local spots often. Chopped is on as we settle down for the night almost every night of the week. Cutthroat Kitchen is like a Japanese game show with food and I just love it (dinner AND a show?? Yassssss). But there is one show that absolutely has my heart.
The Pioneer Woman is everything I want to be. She’s calm and even mannered, but still silly and playful (do you follow her on Snapchat? You definitely should… @thepioneerwoman). She is so gorgeous with her red hair and light eyes. She has a large, loving family that is respectful and hard working. She has a STUNNING KITCHEN. Ree Drummond is queen of her own show, massively successful foodblog, cookbook line, cookware line, mercantile, ranch, etc. AND SHE MAKES DELICIOUS FOOD.
Now, it’s summertime and people are eating outside! Betcha’ didn’t think quesadillas would be good for an outdoor meal, now did you? Well, I’m dusting off Ree Drummond’s delicious recipe and adding a few twists of my own. I’m adding spicy pepper jack cheese to combine her monterey jack and jalapeno slices. I’m also going to add good ol’ avocado, because AVOCADO ALL THE THINGS. Let’s get started!
Tip number two for the best grilled chicken of your life, cook it until the inside is still the tiny tiniest bit pink. Then, remove it from the heat and tent it with foil for at least 15 minutes before you even think about touching that chicken again. The chicken will continue to cook to tender perfection and the juices will have time to settle back into the meat. Chicken that is cut right off the grill is chicken that is dry and almost chalky. And for this delicious grilled chicken and pineapple quesadilla? Dry chicken just will NOT do.
Tip number three. Add the barbecue sauce in the final minutes of cooking the chicken for perfect caramelization of the sauce. You want sticky sweet chicken and not crusty charcoal glazed chicken.
- – 4 flour tortillas
- – 1/2 pineapple, sliced and grilled
- – 2 grilled BBQ chicken breast, thinly sliced
- – 2 cups shredded pepper jack cheese
- – 1 avocado, thinly sliced
- – your favorite BBQ sauce
- – butter or cooking spray
- Heat grill to a medium heat, or about 350 degrees. If using cooking spray, spray before the grill reaches goal heat.
- Assemble quesadillas on a plate away from the grill. If using butter, butter the bottom side of the tortilla. Open one flour tortilla then place cheese, pineapple, avocado, chicken, a bit more bbq sauce and a touch more cheese on one half of the torftilla, folding over the top to create a pocket. Folding the tortilla and making only a half quesadilla allows for better control of flipping the quesadilla and avoiding falling ingredients.
- Place quesadilla on grill and allow to cook for 4 minutes on each side, or until cheese melts.
- Remove from grill. Cut and serve immediately. Enjoy!