YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Loaded Quesadilla
Enjoy a satisfying quesadilla filled with smoky BBQ chicken, crisp bell peppers, and red onions combined with a melty layer of reduced-fat cheddar cheese, all tucked into a whole wheat tortilla. This dish offers a balanced mix of lean protein and wholesome carbs with a hint of BBQ sweetness and a crunch of fresh veggies, making it a perfect option for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Smoky BBQ Sauce
1 Whole Wheat Tortilla
1/4 cup diced Red Bell Pepper
1/4 cup diced Red Onion
1/4 cup Reduced Fat Cheddar Cheese
PREPARATION
Preheat a non-stick skillet or griddle over medium heat.
In a small bowl, toss the cooked chicken breast with the smoky BBQ sauce until well coated.
Place the whole wheat tortilla on a clean work surface and sprinkle half of the shredded reduced-fat cheddar cheese evenly over it.
Evenly distribute the BBQ chicken, diced red bell pepper, and red onion over the cheese.
Sprinkle the remaining cheese on top, then fold the tortilla in half to create a quesadilla.
Lightly spray the skillet with cooking spray and cook the quesadilla over medium heat for 3-4 minutes per side, until the tortilla is golden and crispy and the cheese has melted.
Remove from heat, slice into wedges, and serve warm.