Chicken & Pineapple Quesadillas

Ingredients

• 1 lg. chicken breast
• 15 oz can pineapple chunks in juice
• 15 oz can black beans
• 3 whole green onions
• 1/4 bunch fresh cilantro
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 cups shredded mozzarella or monterrey jack
• 8 8-inch, soft taco size flour tortillas

Directions

1. Cook the chicken on a countertop grill until the outside is nicely browned and the center is fully done. No grill handy? Cut the chicken into 1-2 inch pieces, then cook them in a skillet until browned on the outside and cooked through. Let the chicken rest and cool a bit while you move on to the filling.
2. Drain the pineapple chunks very well, then give them a rough chop so they are in smaller pieces. Rinse the black beans and drain them too. Chop the cilantro roughly and slice the green onions. In a bowl, mix together the pineapple, black beans, cilantro, green onions, cumin, red pepper flakes, salt, and shredded cheese until everything is evenly combined.
3. When the chicken is cool enough to handle, cut it into small pieces. They do not need to be pretty, just pleasantly bite-sized. Add the chicken to the bowl with the filling and stir it all together.
4. Spoon 1/2 cup of the filling onto a tortilla, spreading it across half the tortilla. Fold the tortilla over, then set it in a skillet over medium heat and cook until the underside is browned and crisp. Turn it over and cook the other side the same way. Add oil or non-stick spray to the skillet if the tortilla wants to stick; if you are using a non-stick skillet, you may not need either.
5. Cut the quesadilla into 3 wedges with a pizza slicer, and serve hot.