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
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.