Pineapple BBQ Chicken Quesadilla

Here's another easy lunch or light supper.
Serves 2

4 tortillas
2 cooked chicken thighs
2 tbsps BBQ sauce
1 onion, thinly sliced, caramelized
1 tbsp olive oil
1 tbsp margarine
1 tsp sugar
1 tsp balsamic vinegar
1 large mushroom, finely chopped
2 spears grilled fresh pineapple, sliced
1 cup shredded jalapeno havarti

Grill fresh pineapple spears on the BBQ until browned and set aside.

Slice your onion thinly and fry in oil or margarine for about 5 minutes.  Then add 1 tsp sugar and 
1 tsp balsamic vinegar and continue cooking another 5-10 minutes until soft and golden. Use a frying pan that is large enough to spread the onion out.  If the pan is too small the onion will tend to be more boiled than fried and caramelized.

If you plan ahead you can have the pineapple, onion and chicken previously cooked.  It makes throwing this recipe together super easy.

Lay 2 tortillas out and top with sliced or chopped cooked BBQ chicken.  This is the chicken and sauce recipe I used. But you could use store-bought BBQ chicken and bottled BBQ sauce.

http://hotandcoldrunningmom.blogspot.ca/2014/07/slow-cooker-bbq-chicken-thighs.html

Over the chicken top with caramelized onion, chopped mushroom, sliced pineapple and BBQ sauce.

Pile on the shredded cheese and cover with tortilla.
Heat margarine in a frying pan and cook tortilla on both sides, heating until the cheese melts.