Crispy BBQ Chicken Quesadilla with Sautéed Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy BBQ Chicken Quesadilla with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadilla with Sautéed Peppers

Enjoy a vibrant twist on the classic quesadilla featuring tender, crispy BBQ chicken paired with melt-in-your-mouth part-skim mozzarella and a colorful medley of sautéed bell peppers and onions, all nestled in a whole wheat tortilla. This delicious creation is perfectly balanced with a smoky, tangy BBQ kick and a satisfying crunch in every bite.

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NUTRITION

535kcal
Protein
50.8g
Fat
15.5g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup shredded Part-Skim Mozzarella Cheese

2 tablespoons BBQ Sauce

1/2 cup sliced Mixed Bell Peppers

1/4 cup sliced Red Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear in a non-stick skillet until cooked through, then chop or shred into bite-sized pieces.

  • 2

    In a small bowl, toss the warm chicken with BBQ sauce ensuring each piece is well coated.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the sliced bell peppers and red onions until they are soft and slightly caramelized, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Spread the BBQ-coated chicken evenly over half of the tortilla, then sprinkle the shredded mozzarella cheese on top, and add a layer of the sautéed peppers and onions.

  • 5

    Fold the tortilla over to cover the filling. Place the quesadilla back in the skillet over medium heat and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from skillet, slice into wedges, and serve warm.

Crispy BBQ Chicken Quesadilla with Sautéed Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy BBQ Chicken Quesadilla with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken Quesadilla with Sautéed Peppers

Enjoy a vibrant twist on the classic quesadilla featuring tender, crispy BBQ chicken paired with melt-in-your-mouth part-skim mozzarella and a colorful medley of sautéed bell peppers and onions, all nestled in a whole wheat tortilla. This delicious creation is perfectly balanced with a smoky, tangy BBQ kick and a satisfying crunch in every bite.

NUTRITION

535kcal
Protein
50.8g
Fat
15.5g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla

1/4 cup shredded Part-Skim Mozzarella Cheese

2 tablespoons BBQ Sauce

1/2 cup sliced Mixed Bell Peppers

1/4 cup sliced Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear in a non-stick skillet until cooked through, then chop or shred into bite-sized pieces.

  • 2

    In a small bowl, toss the warm chicken with BBQ sauce ensuring each piece is well coated.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the sliced bell peppers and red onions until they are soft and slightly caramelized, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Spread the BBQ-coated chicken evenly over half of the tortilla, then sprinkle the shredded mozzarella cheese on top, and add a layer of the sautéed peppers and onions.

  • 5

    Fold the tortilla over to cover the filling. Place the quesadilla back in the skillet over medium heat and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from skillet, slice into wedges, and serve warm.