BBQ Chicken and Pineapple Quesadillas

Carson and I had these for dinner last night, and they were both easy and good. Try them.

3 cups shredded or cubed chicken breasts
1 can tidbit pineapple, drained
1/2 cup red onions, diced (I decided to slice and saute, which I think was a good plan)
1/2 cup BBQ sauce
1/4 cup cilantro, chopped
3 T. green onions, sliced (I left these out)
2 cups Monterey jack or mozzarella cheese, shredded (I used ColbyJack)
1/2 red bell pepper, diced small (Left these out too, although given your intense love you'll probably add extra)
8 flour tortillas

Cut, shred or cube the cooked chicken. Season chicken with Montreal Seasoning (not a huge fan) or salt & pepper. Drain the pineapple and cut the other vegetables. Warm a flat skillet to medium low heat. Put a pat of butter on the hot skillet (I didn't do this). Place one of the tortillas on the skillet. Drizzle the entire tortilla with barbeque sauce. Place 3/4 cup of shredded chicken all over the tortilla along with some pineapple, red onions, red pepper, cilantro and green onions. Sprinkle generously with shredded cheese. Put the top tortilla on top of the quesadilla. Cook on the skillet until cheese is melted and the tortilla has desired number of toasty spots. Flip tortilla and cook on the other side until browned. Makes 4 quesadillas.