Juicy pineapple rings and smoked ham give these grilled quesadillas their Hawaiian-style appeal. Chopped chipotle peppers add a nice little kick.
What You Need
Original recipe yields 4 servings
2 cans (8 oz. each) pineapple rings in juice, drained
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. chopped chipotle peppers in adobo sauce
4 flour tortilla s (8 inch)
6 oz. thinly sliced ham
1 cup KRAFT Shredded Monterey Jack Cheese
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Let's Make It
Heat grill to medium-low.
Grill pineapple rings 2 min. on each side or until heated through; cut in half.
Mix mayonnaise and peppers; spread onto tortillas. Top with ham, cheese and pineapple; fold in half.
Grill 3 min. on each side or until golden brown on both sides. Cut into wedges.
Serve with fresh fruit.
Assemble quesadillas as directed; cover and refrigerate up to 2 hours before grilling as directed.
Since it can be difficult to control the grilling temperature, cook these quesadillas around the edge of the grill where the heat is not as intense.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.