YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken and Veggie Quesadilla
Enjoy a savory and satisfying quesadilla bursting with smoky BBQ chicken, crunchy bell peppers, and sweet red onions, complemented by a melty layer of low-fat cheese. This dish offers a delightful combination of textures and a burst of flavors, making it a perfect meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 cup sliced Red Onion
1/4 cup Low-Fat Cheddar Cheese
1 tbsp Smoky BBQ Sauce
PREPARATION
Dice the chicken breast into small pieces and season lightly with salt and pepper.
In a non-stick skillet, cook the chicken over medium heat until browned and cooked through, about 5-7 minutes. Remove from the skillet.
Slice the red bell pepper and red onion thinly.
In the same skillet, add the bell pepper and onions, and sauté for 2-3 minutes until they are slightly softened.
Return the cooked chicken to the skillet and stir in the smoky BBQ sauce to evenly coat the mixture.
Place the whole wheat tortilla on a clean, dry surface and spread the chicken and veggie mixture evenly over half of the tortilla.
Sprinkle the low-fat cheddar cheese over the mixture, then fold the tortilla over to create a half-moon.
Lightly toast the quesadilla in the skillet over medium heat for 2 minutes on each side until the tortilla is golden and the cheese is melted.
Slice into wedges and serve warm.