YOUR SOLIN GENERATED RECIPE
Grilled BBQ Chicken Sweet Potato Quesadilla
A savory quesadilla combining tender grilled chicken smothered in a tangy BBQ sauce with sweet, roasted sweet potato and a touch of melted cheese, all encased in a wholesome whole wheat tortilla. Perfect for any meal of the day, it balances vibrant flavors with a protein-packed punch.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Sweet Potato
1 Whole Wheat Tortilla
2 Tbsp BBQ Sauce
1/4 cup Shredded Mild Cheddar Cheese
PREPARATION
Season the chicken breast lightly with salt and pepper. Preheat a grill or grill pan over medium-high heat.
Grill the chicken for about 5-6 minutes per side until fully cooked and slightly charred. Once done, brush the chicken with BBQ sauce and let it rest for a few minutes before slicing into strips.
Meanwhile, poke holes in the sweet potato using a fork and microwave on high for 4-5 minutes or until soft. When cool enough to handle, scoop out the flesh and mash it lightly.
Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet and spread the mashed sweet potato over half of the tortilla.
Layer the sliced grilled chicken over the mashed sweet potato, drizzle any remaining BBQ sauce on top, and sprinkle the shredded cheese evenly.
Fold the tortilla in half and cook for 2-3 minutes per side until the cheese melts and the tortilla is crisp and golden.
Remove from heat, slice into wedges, and serve warm.