About this recipe:Flour tortillas are filled with a mixture of honey mustard, Gruyere cheese, chicken and crumbled bacon, before being pan-fried until crisp. Serve at your next dinner party as finger food.
4 tablespoons honey mustard
2 tablespoons pineapple jam
8 flour tortillas
365g Gruyere cheese, grated
280g cooked chicken, chopped
90g cooked streaky bacon, crumbled
250g tinned pineapple, roughly chopped
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Method Prep:10min › Cook:12min › Ready in:22min
In a small bowl, stir together the honey mustard and pineapple jam. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 2.5cm of the edges. Distribute the Gruyere cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
Preheat the oven to 120 C / Gas 1/2.
Heat a large frying pan over medium heat. Melt a small amount of the butter in the frying pan, tilting the pan to cover the surface with butter. Place one of the quesadillas into the frying pan; fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple bits in the centre.
If your local supermarket doesn't stock it, you can find it online.