Sunday, August 7, 2011

What's For Dinner?

What's for dinner tonight?

Okay. Just kidding.  No, we aren't actually having moose for dinner. I did think this was somewhat appropriate given the blog title though.  Moose might as well be the Colorado mascot so why not use this sign as our introduction for 
"What's For Dinner?"
When I began this blog, I had every intent of posting recipes that are near and dear to our family's tummies.  We love food.  We love to cook to food, we love to smell it and most of all we love to eat it.  We like healthy food and we like not-so-healthy food.  In an attempt to get myself moving on the (currently) non existent links that are posted in "Family Recipe Favorites" I've dedicated myself to weekly posting at least one meal of what we are eating.  I would commit to more but hey, I'm busy.

Tonight we are having (The Pioneer Woman) Ree Drummond's Barbeque Chicken Pineapple Quesadillas.  Oh yummm.  My heart skips a beat just thinking about how great these are.  I believe they would probably fall under the "not-so-healthy food" category.  I'll excuse them though because they are loaded with protein and that's healthy...right?
Below is Ree's Recipe...I wish I had thought of it first. 


  • 8 whole Flour Tortillas-- (We use whole wheat)
  • Butter Or Margarine-- (We use spray olive oil)
  • 2 cups Grilled Pineapple, Sliced
  • 3 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 3 cups Monterey Jack Cheese, Grated (Or whatever cheese you like)
  • 1 whole Jalapeno, Sliced (Optional)
  • Cilantro (Optional)
  • 3 Tablespoons Barbecue Sauce (Or more if you like)

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(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 (or cumin/cayenne, etc.) 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 at this point.)
Add to oven to warm, or 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.
And there you have it.  Now go make these.  You will not regret it!  Now, I'm off to devour these myself.
*Side Note- If any of this post doesn't make sense, It's probably because the martini I'm drinking tonight is reallly strong.  The blame for this one falls on JB.

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