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
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.