YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla
Savor the crispy and savory delight of shredded chicken infused with a tangy BBQ kick nestled between whole wheat tortillas and melted part-skim mozzarella. This quesadilla offers a delightful balance of textures with crisp veggies, creating a nutritious meal that delivers a hearty protein punch and satisfying crunch.
INGREDIENTS
3 oz Chicken Breast
1 whole wheat tortilla
1/2 cup part-skim mozzarella cheese
2 tbsp BBQ sauce
1/4 cup sliced red bell pepper
1/4 cup sliced red onion
PREPARATION
Begin by precooking the chicken breast if it hasn’t been cooked already. Season lightly with salt and pepper, and shred or dice into bite-sized pieces.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.
Spread the BBQ sauce evenly over one side of the whole wheat tortilla.
Layer the shredded chicken, part-skim mozzarella cheese, red bell pepper slices, and red onion slices evenly on the sauced side of the tortilla.
Fold the tortilla in half, pressing gently to secure the filling.
Place the quesadilla in the heated skillet and cook for 2-3 minutes on each side or until the tortilla becomes crispy and the cheese melts.
Remove from the skillet, cut into wedges, and serve warm.