YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken Quesadilla
Savor the smoky, tangy flavors of this Crispy BBQ Chicken Quesadilla, featuring marinated grilled chicken, melty reduced-fat cheese, and a burst of fresh red onion and cilantro nestled between a whole wheat tortilla. Finished with a drizzle of zesty BBQ sauce and a few creamy avocado slices, this dish delivers a satisfying crunch and a balance of protein and taste for a wholesome meal at any time of day.
INGREDIENTS
3 oz Chicken Breast
1 tbsp BBQ Sauce
1 whole wheat tortilla
1/4 cup Reduced-Fat Shredded Cheese
2 tbsp Red Onion, chopped
2 tbsp Cilantro, chopped
1 spray Olive Oil Cooking Spray
1 portion Avocado slices (approx. 30g)
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
In a small bowl, toss the chicken breast with BBQ sauce until well coated.
Grill the chicken in the skillet for about 4-5 minutes per side or until fully cooked and slightly crispy. Once cooked, allow it to rest briefly, then slice it into thin strips.
Lay the whole wheat tortilla on a clean surface and sprinkle half with reduced-fat cheese. Arrange the sliced chicken, red onion, and cilantro evenly over the cheese, then drizzle any remaining BBQ sauce on top.
Fold the tortilla in half, pressing gently to secure the filling.
Return the quesadilla to the skillet over medium heat. Toast for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.
Remove the quesadilla from the skillet, slice into wedges, and top with avocado slices for added creaminess and flavor. Serve immediately.