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Hard Rock Cafe Chicken and Pineapple Quesadilla



CHICKEN and PINEAPPLE QUESADILLA
Hard Rock Cafe Copycat Recipe

Serves 4-6

8 whole flour tortillas
butter or margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
salt and pepper, to taste
3 cups Monterey Jack cheese, grated
1 whole jalapeno, sliced
cilantro
3 tablespoons barbecue sauce

To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.

Chicken:  (To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.) Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas.) Add to back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

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