BBQ Chicken and Pineapple Open-Faced Quesdaillas

When the sound of chicken and cheese quesadilla just doesn’t sound like too appetizing of a choice, live’n it up a little.

Tonight I felt like a little barbeque chicken and pineapple. Those two ingredients on their own taste good, but still lack a little more punch to the flavor. With some red onion and cilantro, you’re adding a touch of spice. Drizzle some additional BBQ sauce and low-fat yogurt ranch and now we’re talking! 

Just make sure you take a picture of your food before you eat it. I gobbled this up so quick, that had I not, I would have had to wait another week or so to repeat the recipe and take photos for the recipe. 


BBQ Chicken and Pineapple Open Faced Quesadilla
Serves 4
Add some flavor to those quesadillas with some barbeque rotisserie chicken, pineapple tidbits and more. You'll never want a cheese and chicken quesadilla again.
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Prep Time
10 min
Cook Time
7 min
Total Time
17 min
Prep Time
10 min
Cook Time
7 min
Total Time
17 min
  1. 4 large burrito size flour tortillas
  2. 2½ cups rotisserie chicken, tossed in your favorite BBQ sauce
  3. ½ cup pineapple tidbits
  4. halve of a red onion, sliced thin
  5. handful of cilantro, chopped
  6. 1 cup shredded sharp cheddar cheese
  7. 1 cup shredded mozzarella cheese
  8. BBQ sauce, for drizzling
  9. low-fat ranch yogurt, for drizzling
  1. Grease a large skillet with cooking spray over med-high heat.
  2. Add tortilla. Sprinkle ¼ cup of sharp cheddar cheese and ¼ cup of mozzarella cheese evenly on-top of tortilla. Follow by adding enough rotisserie chicken, pineapple. onion slices and cilantro to fairly cover entire tortilla. Cook until bottom of tortilla is a light golden brown, or crispy; about 5 minutes.
  3. Remove from skillet and drizzle BBQ sauce and low-fat ranch yogurt over-top. Repeat with each tortilla.

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