Double Grilled Aloha Quesadillas

Double Grilled Aloha Quesadillas

4 boneless, skinless chicken breasts
6 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/3 c. fresh cilantro, finely chopped
2 cloves garlic, finely chopped
¼ tsp salt
1/8 tsp pepper
1 c. pineapple, finely chopped
½ c. kiwi, finely chopped
½ c. mango, finely chopped
½ c. red onion, finely chopped
8 large flour tortillas
3 c. Monterrey Jack cheese, shredded

In a large bowl, whisk together 4 tablespoons olive oil, vinegar, honey, cilantro, garlic, salt & pepper until well combined. Add pineapple, kiwi, mango & red onion to bowl and lightly toss fruit to coat. Measure out about 1 cup of fruit mixture and pour into a large re-sealable plastic bag. Drain off any excess liquid from remaining fruit mixture and add to fruit in bag. Place chicken breasts in bag and lightly toss to coat. Marinate in refrigerator 30 minutes to 1 hour. Wash hands. Cover remaining fruit mixture and place in refrigerator until ready to use.
Pre-heat grill to medium high. Remove chicken from marinade. Discard leftover marinade. Grill chicken 7 to 10 minutes per side or until done (internal temp 180 degrees F). Remove from grill, cool slightly then coarsely chop.
Brush one side of each tortilla with 2 Tbsp olive oil. Place tortillas on work surface, oiled side down. Sprinkle half of cheese evenly over five of the tortillas. Top cheese with chicken pieces. Using a slotted spoon, spoon 1 to 2 tablespoons reserved fruit mixture over chicken. Sprinkle with remaining cheese, then top with remaining flour tortillas, oiled side up. Grill quesadillas 1 to 2 minutes per side or until cheese has melted and quesadillas are heated through.
Serving suggestion: Serve with any remaining fruit salsa & sour cream. Refrigerate leftovers.
Texas Fixin's Cookbook, pg 1