Ingredients

2 tablespoons Land O Lakes® Butter

10 ounces boneless skinless chicken breasts, cut into 1/4- to 1/2-inch pieces

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1 (1/4-inch) cup fresh pineapple chunks

1/2 cup sliced green onions

6 (8-inch) flour tortillas

1 1/2 cups shredded Mexican blend cheese

Directions 

Melt 1 tablespoon butter in 12-inch nonstick skillet until sizzling. Add chicken and spices; cook 3-5 minutes or until chicken is no longer pink. Stir in pineapple and green onions. 

Spread 1/3 cup filling onto half of each tortilla; top each with 2 tablespoons cheese. Fold tortilla over filling and cheese. 

Melt remaining butter in 12-inch skillet over medium heat until sizzling. 

Cook 3 quesadillas, turning once, 5-7 minutes or until golden brown. Repeat with remaining quesadillas. 

Cut each into wedges. Serve and enjoy.