BBQ CHICKEN & PINEAPPLE QUESADILLAS

I picked up this delightful recipe from Danielle Green. She has a great blog full of delcious recipes. Find the original recipe @ kraftedkoch.com. 

This is a meal the whole family will love. I added a few modifications that I used in parenthesis to reduce calories for an equally delicious dish. 

BBQ CHICKEN QUESADILLAS

PREP TIME: 15 mins
COOK TIME:  2 hours
TOTAL TIME:  2 hours 15 mins
Servings: 8

INGREDIENTS

• 8 wheat 10" whole wheat tortillas (I used Tomaro's 60 cal multi-grain tortillas)
• 1 lb. lean skinless chicken breasts
• 1 c. BBQ sauce (low sugar) Baby Rib's sweet & Spicy BBQ sauce adds extra sweetness plus a kick (I would reduce the pinapple amount a bit for this one)
• 1 c. onion diced
• 4 c. fresh pineapple sliced thinly (I only used 2 cups)
• 2 c. shredded cheddar (low fat or non-fat)
• non-stick spray
• Optional ½ c. BBQ sauce for spreading on tortillas and cilantro 

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 ½ c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, ¼ c. cheese and ½ c. pineapple slices. Fold the quesadillas together 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 immediately.