Crock Pot BBQ Chicken & Pineapple Quesadillas
Crock Pot BBQ Chicken Pineapple Quesadillas are an easy and delicious weeknight dinner recipe made in your slow cooker with fresh pineapple and shredded cheddar, all melted in a crispy tortilla!
Servings: 8
Calories: 510kcal
Equipment
Ingredients
- 8 wheat flour 10" tortillas
- 1 lb. boneless skinless chicken breasts
- 1 1/2 c. BBQ sauce divided
- 1 c. onion diced
- 4 c. fresh pineapple sliced thinly
- 2 c. shredded cheddar
- cilantro - optional garnish
Instructions
- Spray your Crock Pot with pan spray, and add the onions, chicken breasts and 1 c. BBQ sauce. Cook on high for 2 hours or low for 4 hours.
- Let the chicken cool for 10 minutes, then with two forks begin shredding the meat. Stir the mixture well to combine the meat and sauce.
- On each tortilla half, spread 1/2 c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, 1/4 c. shredded cheese and 1/2 c. pineapple slices.
- Fold the quesadillas in half and spray each side with pan spray.
- Place quesadillas on a hot griddle or frying pan and cook on each side for 1-2 minutes until crispy.
- Remove from heat, and slice in three sections. Serve topped with optional cilantro.
Notes
If you don't have fresh pineapple, canned chunks or slices of pineapple will work.
Nutrition
Serving: 1quesadilla | Calories: 510kcal | Carbohydrates: 63g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 996mg | Fiber: 4g | Sugar: 27g