YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken and Veggie Quesadilla
Enjoy a flavor-packed quesadilla featuring tender grilled chicken coated in a tangy BBQ glaze, combined with crisp bell peppers and red onions, all melted under a layer of reduced-fat cheddar cheese nestled in a whole wheat tortilla. Perfectly balanced for a satisfying meal that delivers both taste and nutrition.
INGREDIENTS
3 oz Chicken Breast
1 medium Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/2 medium Bell Pepper
1/4 medium Red Onion
1 tbsp BBQ Sauce
1 tsp Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Slice the bell pepper and red onion into thin strips.
Season the chicken breast lightly and brush it with BBQ sauce. Cook in the skillet until the chicken is crispy and fully cooked, about 5-6 minutes per side. Remove and shred or slice thinly.
Lay the whole wheat tortilla flat and sprinkle half of the reduced-fat cheddar cheese evenly on one side.
Spread the shredded chicken over the cheese, then add the bell pepper and red onion slices. Drizzle any remaining BBQ sauce over the top and sprinkle the rest of the cheese.
Fold the tortilla in half to enclose the filling.
Return the quesadilla to the skillet and cook for 3-4 minutes on each side until the tortilla is crispy and the cheese is melted.
Remove from heat, cut into wedges, and serve warm.