YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Bell Pepper Quesadilla
Savor the smoky flavors of tender, grilled chicken paired with the natural sweetness of red bell peppers, all wrapped up in a whole wheat tortilla and accented with a tangy, low-sugar BBQ sauce. Finished with a melty layer of reduced-fat cheddar, this quesadilla strikes the perfect balance between healthful nutrition and satisfying taste.
INGREDIENTS
4 ounces Chicken Breast
1/2 medium Red Bell Pepper
1 Whole Wheat Tortilla (8-inch)
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1 tablespoon BBQ Sauce
PREPARATION
Preheat a grill pan or skillet over medium-high heat.
Season the chicken breast lightly with salt, pepper, and a touch of smoked paprika for extra smokiness.
Grill the chicken for about 6-7 minutes per side or until fully cooked, then let it rest for a few minutes before slicing into thin strips.
Thinly slice the red bell pepper.
Lay the whole wheat tortilla on a clean surface and spread the BBQ sauce evenly over it.
Layer the grilled chicken, sliced bell pepper, and shredded reduced-fat cheddar cheese on one half of the tortilla.
Fold the tortilla over to create a quesadilla and place it back onto the grill pan.
Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.
Remove from heat, slice into wedges, and serve warm.