Grilled Corn Guacamole + BBQ Chicken Pineapple Quesadillas

We LOVE avocados in this house. And we really love guacamole. And hey, we even like corn. So when I saw this recipe, I thought hmmm...it's either going to be really good or kinda weird, but it can't be bad, right? Dude. It was excellent. Again, PW's recipe makes enough for an army, or at least a party so I adjusted it to fit our family of four.

Grilled Corn Guacamole
2 ripe avocados
1 Tbsp chopped onion (i used red cuz it's what I had)
1 Tbsp diced fresh tomato
1 tsp fresh jalapeno, minced
juice from half a lime
dash of salt
dash of ground cumin
1 Tbsp cilantro
1/4 cup grilled corn, off the cob.

First, grill the corn. Corn isn't in season right now so what I did was get out some frozen sweet white corn from Trader Joe's. I defrosted it on my counter for a while, then put it in a dry cast iron skillet on medium high heat until it started to char a little. As that was cooking, I got all my other ingredients ready and in the bowl. Mash it all together and BAM! Guacamole.

Verdict: Man, it was good. The corn adds a nice texture to what usually is kinda mushy. And a sweetness too, that we all seemed to like.

We pared the guac with BBQ chicken, pineapple quesadillas. I've made these before. Probably when PW first posted them on her blog. But my family had forgotten, I think, so it was new to them. ;-)  This was another one of those recipes where I just happened to have everything already in my fridge so I went for it.

BBQ Chicken Pineapple Quesadillas

1/2  fresh pineapple cut into small pieces (PW actually grills her pineapple, but I chose not to.) 

2 Chicken breasts pounded out flat, seasoned with salt and pepper

1/3 Cup of your favorite BBQ sauce

butter for the pan

8 flour tortillas (soft taco size)

1 1/2 cups shredded cheese (I used sharp cheddar cuz it's what I had)

First grill your chicken. Season it with the salt and pepper first, throw it on the grill for about 5 minutes each side (depending on how thick it is) at the last minute or two, brush with BBQ sauce. When the chicken is done, let it rest a few minutes then slice thinly.
Assemble your quesadillas: layer with cheese, pineapple pieces, chicken, jalapeno if you want and then drizzle with a little more BBQ sauce. Top with another tortilla. Melt a little butter in the pan, then grill your quesadillas. (you all know how to do this right? ;-)

Verdict: We really, really liked it. Pete is a huge fan of the spicy + sweet combo and he puts BBQ sauce on just about everything so I knew he'd like it. If you've ever had a BBQ chicken pizza, it's kind of like that, only in a tortilla. These were so good we had them the next night too.