BBQ Chicken Quesadillas with Pineapple and Cilantro

• • • 8 Fresh Harvest flour tortillas, fajita-size
    • 4 tablespoons Food Club barbeque sauce
    • 1 cup shredded rotisserie chicken (original or barbeque flavored)
    • ¼ red onion, thinly sliced
    • ½ cup fresh pineapple, in bite-sized pieces
    • ¼ bunch fresh cilantro, chopped
    • 2 cups Food Club shredded Monterrey jack cheese
    • 4 tablespoons (½ stick) butter, softened
    • Food Club sour cream, for serving

• • • Preheat a cast-iron grill pan (medium-high heat), gas or charcoal grill, or electric griddle to 375°F.
    • Sprinkle 1 tortilla with ¼ cup shredded cheese.
    • Add shredded chicken, sliced red onion, pineapple pieces, and chopped cilantro.
    • Add small dots of barbeque sauce evenly around toppings (about 1 tablespoon per quesadilla).
    • Sprinkle with another ¼ cup of shredded cheese.
    • Top with another tortilla.
    • Spread softened butter on outsides of both tortillas.
    • Grill or griddle for 2-4 minutes on each side or until tortillas are crisp and cheese is melted.
    • Slice in triangles and serve immediately with sour cream and more cilantro.