WHAT YOU WILL NEED

• (8) 8 inch whole wheat tortillas
• Nonstick cooking spray
• 1 small jalapeño pepper, seeded and minced
• 3⁄4 (7.6 oz) package Yancey’s Fancy Smoked Gouda with Bacon Cheese, shredded (~1 1⁄2 cups)
• 1 1⁄3 cups shredded skinless rotisserie chicken breast meat
• 3⁄4 cup frozen 3 pepper & onion blend, thawed
• 1⁄2 cup frozen pineapple chunks, thawed
• 1⁄2 cup mild salsa
• 1⁄2 cup sour cream

WHAT TO DO

1. Prepare outdoor grill for direct grilling over medium heat. Spray 1 side of tortillas with cooking spray. Place 4 tortillas, sprayed side down, on work surface; top with jalapeño, cheese, chicken, pepper & onion blend, pineapple and remaining 4 tortillas, sprayed side up
2. Place quesadillas on hot grill rack; cover and cook 5 minutes or until heated through, cheese melts and grill marks appear, turning once
3. Cut each quesadilla into 6 wedges; serve with salsa and sour cream

Approximate nutritional values per serving (1 quesadilla, 2 tablespoons each salsa and sour cream): 553 Calories, 25g Fat, 12g Saturated Fat, 90mg Cholesterol, 1514mg Sodium, 55g Carbohydrates, 8g Fiber, 5g Sugars, 0g Added Sugars, 32g Protein

Chef'S Tip:
To cook quesadillas on a griddle or skillet, melt unsalted butter on a griddle over medium heat; place assembled quesadillas on griddle and cook 5 minutes or until heated through, tortillas are golden brown and cheese melts, turning once

Prep Time: 15 minutes

Cook Time: 5 minutes

Number of Servings: 4