Today’s recipe swap day and this time around it was blogger’s choice – so I could pick anything to make from Jenna’s Cooking Journey. I love blogger’s choice but I’m always overwhelmed by all the options. This was no exception, Jenna’s got a ton of great recipes!

I decided on these quesadillas for a few reasons. One, we’ve been really busy so a quick dinner idea sounded great. Two, I already had tortillas leftover from another meal. And three, I loved her story about meeting Ree Drummond at a book signing. I did something similar when I met Rachael Ray so I totally understood where she was coming from!

I loved these. They’re totally something I would order if I saw them on a restaurant menu but they were so easy to make at home. I think these are going to be a favorite for football season!

BBQ Chicken and Pineapple Quesadillas
(slightly adapted from Jenna’s Cooking Journey)
Serves 2

1 chicken breast, cut into bite sized pieces
1/4 c. barbecue sauce
1/4 c. diced pineapple
1/2 c. jalapeno jack cheese, shredded
1/2 c. cheddar cheese, shredded
1 large green onion, diced
2 large tortillas

In a small frying pan, brown the chicken pieces over medium heat. When cooked through, add in barbecue sauce and stir to coat. Remove chicken to a small bowl and cover with foil to keep warm.

Add pineapple to pan and cook until warmed through. Remove to a small bowl.

On a skillet, place a tortilla. Cover with a layer of the cheeses and top with chicken, pineapple and green onions.  When the cheese starts to melt, fold tortilla in half. When browned on the bottom, flip over.

Remove to a cutting board and let cool for 3 minutes before cutting.