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Pineapple BBQ Quesadillas - Lunch Version

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Pineapple BBQ Quesadillas - Lunch Version

Lisa
The Cook
2 Servings
7 Ingredients
4 Comments

Our Pineapple BBQ Quesadilla makes a sweet and tangy meatless lunch that's quick and easy for busy days on the go.

Read More
2 Servings
7 Ingredients
4 Comments

Ingredients

  • 10 ounces Garbanzo Beans (Chick Peas), Canned
  • 2 tablespoons BBQ Sauce #1
  • 4 individual Flour Tortillas, Whole Wheat (10-inch/Large)
  • 1 ⅛ cups drain Pineapple Tidbits
  • ½ cups dice Onion, Red
  • 1 cup Cheddar Cheese, Sharp - Shredded
  • ½ cups BBQ Sauce #2

Containers

Supplies

  • Labels
  • Food Processors
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, puree chickpeas and BBQ sauce #1.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor, puree chickpeas and BBQ sauce #1.
  2. Arrange 1/2 of tortillas on a clean work surface.
  3. Divide chickpea puree evenly over tortillas, spreading to the edge.
  4. Continue by evenly dividing and layering with pineapple tidbits, red onions, cheddar cheese, and BBQ sauce #2.
  5. Top with remaining tortillas.
  6. In a preheated skillet, over medium heat, cook quesadilla for 5 minutes.
  7. Flip and cook other side for another 5 minutes.
  8. Repeat until all quesadillas are cooked.

Categories

vegetarian, nut-free, summer, fall, spring, egg-free, fish-free, shellfish-free

Categories

vegetarian, nut-free, summer, fall, spring, egg-free, fish-free, shellfish-free

4 Comments

Join the discussion

  1. i used this recipe and made burritos instead of quesadillas, because it is less work for me and less messy for the little ones in our family. i made some simple homemade barbeque sauce that turned out delicious and cheap, and added it to the hummus. then i stirred in the pineapple tidbits and filled the burritos, rolling them in foil. we are a dairy free family, so i omitted the cheese and rolled them in corn tortillas to make them gluten free. they were delicious and a great fast food on the go!

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