Grilled Hot Pepper Pineapple Quesadillas

Flour tortillas are sandwiched with a filling of cream cheese and hot pepper jelly, sprinkled with white cheddar cheese, jalapeno pepper and pineapple tidbits, and grilled.

Ingredients:

• 16, 10-inch flour tortillas
• 1-8 oz softened cream cheese
• 1 cup hot pepper jelly
• 1 seeded and minced jalapeno
• 1 cup finely shredded white cheddar
• 2, 8-oz cans pineapple tidbits, drained
• 1/4 cup melted butter

Directions:

Heat grill to medium. Arrange 8 tortillas on work surface. Spread cream cheese evenly over tortillas. Top with hot pepper jelly, jalapeno, cheese, and pineapple. Place remaining tortillas on top. Brush both sides of filled quesadillas with butter. Grill 4-5 minutes per side. Cut into wedges.

Number of Servings: 8

Notes from the Cook: This gooey sweet and spicy quesadilla is a perfect breakfast or brunch item...also makes a killer late night snack!