Delicious BBQ Quesadillas with Pineapple-Mango Guacamole and Grilled Scallops Recipe

BBQ Quesadillas with Pineapple-Mango Guacamole Recipe

Yield: 4 Quesadillas Prep: 0:10 Total time: 0:30



  • 1/2 tsp pepper
  • 1/2 onion
  • 2 tbsp pineapple juice
  • 1 pound boneless skinless chicken breast
  • 8 ounces sharp cheddar cheese
  • 1/3 whole fresh pineapple – peeled
  • 2 tbsp lime juice
  • 4 whole wheat flour tortillas
  • 1/4 tsp salt
  • 2 tbsp fresh cilantro, chopped
  • 1 cup cooked white or brown rice
  • 1/2 cup of BBQ sauce
  • Pineapple Mango Guacamole
  • 1/4 whole fresh pineapple – peeled and diced
  • 3 green onions, chopped
  • 1 tbsp fresh cilantro, chopped
  • Salt
  • 1/2 mango – peeled and diced
  • 1 lime, juiced
  • 2 avocados, peeled and mashed
  • 1/2 cup grape tomatoes, diced
  • 1 tbsp pineapple juice
  • Pepper


  1. To medium-high heat, preheat the grill.
  2. Mix together pineapple juice, BBQ sauce, lime juice, pepper, salt and cilantro in a small bowl.
  3. Take half of the BBQ sauce land toss the chicken with it. Grill the chicken till cooked through from both the sides for about 8 minutes. Along with this, grill half of an onion and slices of pineapple till charred for about 4 minutes. Set everything aside for about 5 minutes and allow them to cool. After this, shred the chicken, dice the onion and chop the pineapples and set them aside.
  4. Prepare pineapple-mango guacamole in the mean time. In a medium bowl, mash the avocados. Add mango, green onions, mango, cilantro, tomatoes, pineapple juice and lime juice and stir them to mix well. Season with pepper and salt.
  5. Over medium heat, heat the skillet and to this, add olive oil.
  6. Working with one tortilla at a time, place it in the skillet and with a b it of cheese, cover it. After this, top it evenly with rice. To this, add onions, diced chicken and pineapple and sprinkle with a bit more cheese. Repeat the same step with the remaining tortillas. Take one of the tortillas and place it back on the griddle with the toppings and then with a plain tortilla, cover it. Cook for about 2-3 minutes till golden brown and crispy and then cook from the other side again for about 2-3 minutes by flipping it. With the remaining tortillas filled with toppings, repeat the same step. Serve with Pineapple-mango guacamole and remaining BBQ sauce.


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