YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Loaded Quesadilla
Savor a deliciously smoky and savory quesadilla packed with tender BBQ chicken, vibrant sautéed veggies, and a sprinkle of melted reduced-fat cheese, all enveloped in a soft, whole-grain tortilla. Perfect for a balanced meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 Whole-Grain Flour Tortilla
1/4 cup Red Bell Pepper, sliced
1/4 cup White Onion, sliced
1/4 cup Reduced-Fat Shredded Cheese
1 tablespoon BBQ Sauce
1/2 cup Fresh Spinach
1 teaspoon Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add olive oil.
Sauté the sliced white onion and red bell pepper until they become tender and slightly charred, about 3-4 minutes.
Add chopped chicken breast to the skillet and cook thoroughly until no longer pink; drizzle with BBQ sauce and toss to coat evenly.
Lay the whole-grain tortilla flat on a clean surface and sprinkle half with the reduced-fat shredded cheese, followed by the chicken and sautéed veggies, and a layer of fresh spinach.
Fold the tortilla in half to form a quesadilla.
Return the quesadilla to the skillet and cook for 2-3 minutes per side on medium heat until the tortilla is golden and the cheese has melted.
Remove from heat, slice into wedges, and serve immediately.