YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Black Bean Quesadilla
Savor the smoky and tangy flavors of this BBQ chicken and black bean quesadilla, featuring tender chicken breast, hearty black beans, vibrant red bell pepper, and a melty sprinkle of reduced-fat cheddar cheese, all nestled in a warm whole wheat tortilla. Perfectly balanced for a nutritious meal that hits your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Black Beans
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese
1 tbsp BBQ Sauce
1/4 cup Red Bell Pepper, sliced
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast with a pinch of salt, pepper, and a touch of smoked paprika for that extra smoky flavor.
Cook the chicken in the skillet for about 5-6 minutes per side until fully cooked. Once done, shred or dice the chicken.
In a separate bowl, mix the shredded chicken with the BBQ sauce.
Lay the whole wheat tortilla on the skillet over low-medium heat. Evenly spread the black beans over one half of the tortilla.
Scatter the diced red bell pepper over the beans, then layer the BBQ chicken mixture on top.
Sprinkle the reduced-fat cheddar cheese over the chicken and beans.
Fold the tortilla over to create a half-moon shape, pressing gently.
Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is golden and crispy.
Remove from the skillet, slice into wedges, and serve warm.