YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Black Bean Quesadilla
Enjoy a bold fusion of smoky BBQ chicken paired with hearty black beans, all tucked inside a warm whole wheat tortilla and accented with colorful bell peppers and a hint of red onion. This dish is perfectly balanced, bringing a burst of flavors and textures that makes for a satisfying meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Black Beans (canned, drained)
1 Whole Wheat Tortilla
1 ounce Reduced-Fat Cheddar Cheese
1 tablespoon BBQ Sauce
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Red Onion
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast lightly with salt and pepper. Grill or pan-cook the chicken for about 5-6 minutes on each side until fully cooked. Once cooked, dice the chicken into bite-sized pieces.
In the same skillet, stir in the diced chicken, black beans, and BBQ sauce. Allow the flavors to meld for 2 minutes over low heat.
Place the whole wheat tortilla on a clean surface and spread the chicken mixture evenly over half of it.
Sprinkle the reduced-fat cheddar cheese, chopped red bell pepper, and red onion evenly over the chicken mixture.
Fold the tortilla in half to encase the filling.
Wipe the skillet and heat it over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.
Remove from heat, slice into wedges, and serve immediately.