YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Bell Pepper Quesadilla
Enjoy a delicious twist on a classic quesadilla with smoky BBQ chicken, crisp bell peppers, and low-fat cheese melted between a whole wheat tortilla. This recipe offers vibrant flavors, a satisfying texture, and a balanced macronutrient profile perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 medium Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 cup Low-Fat Shredded Cheese
1 tbsp Smoky BBQ Sauce
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Slice the chicken breast into thin strips and season with salt and black pepper.
Heat 1 tsp olive oil in a skillet over medium heat. Add the chicken strips and sauté until cooked through, about 5-6 minutes.
Once the chicken is nearly done, stir in the smoky BBQ sauce to coat the meat evenly.
Remove the chicken from the skillet and set aside. In the same skillet, add sliced red bell peppers and sauté for 2 minutes until slightly softened.
Place the whole wheat tortilla in the skillet, sprinkle half of the low-fat shredded cheese evenly over one half of the tortilla, add the cooked chicken and sautéed bell peppers, and then top with the remaining cheese.
Fold the tortilla over and cook on medium heat for 2-3 minutes per side until the cheese is melted and the tortilla is crispy.
Remove from heat, slice into wedges, and serve warm.