YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Loaded Quesadilla
Enjoy a vibrant and satisfying quesadilla loaded with smoky BBQ chicken, crisp bell peppers, and red onions, all nestled in a warm whole wheat tortilla and lightly melted with reduced-fat cheddar cheese. This balanced dish offers a delightful mix of savory flavors and textures—perfect for a quick, healthy meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Cheddar Cheese
1/2 cup Sliced Red Bell Pepper
1/4 cup Sliced Red Onion
2 tbsp Smoky BBQ Sauce
1/2 cup Spinach
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast with your favorite spices and grill or sear until fully cooked, then slice into thin strips.
In the same skillet, lightly sauté the red bell pepper, red onion, and spinach until they are just tender, about 3-4 minutes.
Place the whole wheat tortilla on a clean surface and spread the smoky BBQ sauce evenly over it.
Layer the sliced chicken and sautéed vegetables down the center of the tortilla.
Sprinkle the reduced fat cheddar cheese on top of the filling.
Fold the tortilla in half to create a quesadilla and return it to the skillet.
Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Remove from the skillet, slice into wedges, and serve warm.