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Friday, August 16, 2013

Hawaiian BBQ Quesadilla



Quesadillas are a really great and simple recipe to make for a group. We put these together for dinner for a group of people while at Becky's lake house and it was so simple. Of course, everyone else wanted something different, but these were easily customizable. We made nine quesadillas, four different ways and served the guacamole and BBQ on the side.

Shout out to my friend Jenna for helping prep and to her husband Shane for grilling these for us! J. also was super helpful and did an awesome job of keeping all of the orders straight.

We served this with the Taco Pasta Salad that we posted yesterday.

Adapted from Half Baked Harvest.

Ingredients
-4 tortillas
-1/3 whole fresh pineapple - peeled, cored, and sliced
-1/4 teaspoon salt
-1/2 teaspoon pepper
-1/2 cup pickled jalapeños (optional)
-8 ounces sharp cheddar cheese
-1/2 cup of your favorite BBQ sauce

Pineapple Mango Guacamole
-2 avocados, peeled, pitted and mashed
-1/4 whole fresh pineapple - peeled, cored, and diced
-1/2 mango - peeled, seeded and diced
-1 lime, juiced
-1 tablespoon pineapple juice
-salt and pepper, taste

You can make these quesadillas two ways, you can stack two tortillas together, with the filling in between or you can fold one tortilla over to make a quesadilla. We folded ours to make as many as possible and because we were serving this with a side and dessert, if you're just making this for dinner, make the bigger quesadillas!

First grill the pineapple.

While that is on the grill, mash the avocados in a bowl and add all of the other ingredients to make the guacamole.

Then let the pineapple cool until you can handle it, and cut into large chunks.

Fill half of a tortilla with pineapple and cheese.
Grill until the cheese is melted and grill marks are formed. 

Serve each with a big dollop of guacamole and your favorite BBQ sauce.

This recipe was delicious! Next time I make this I'm going to make one big quesadilla for myself for dinner. The best part of this recipe was how easy it was to make, serving a large group of people is never easy, but this recipe was a breeze. There wasn't too much clean up either. The best part though was the mango-pineapple guacamole, my friend Rachael and I were eating the leftovers with tortilla chips, it was creamy, sweet and salty, very tasty.

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