YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadillas
Savor the fusion of smoky BBQ chicken paired with melty reduced-fat cheese all sandwiched in a whole wheat tortilla for a delightful crunch. Fresh bell peppers add a burst of color and texture, making this quesadilla a perfectly balanced mix of savory and crisp that works beautifully for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Shredded Cheese
2 tbsp BBQ Sauce
1/2 medium Bell Pepper (sliced)
PREPARATION
Preheat a non-stick skillet over medium heat.
Season the chicken breast with a pinch of salt and pepper. Cook in the skillet until fully cooked, about 5-6 minutes per side, then shred or dice the chicken.
In a small bowl, combine the shredded chicken with BBQ sauce, ensuring the chicken is evenly coated.
Lay the whole wheat tortilla flat and evenly sprinkle the reduced-fat cheese on one half.
Distribute the BBQ chicken mixture over the cheese, and add the sliced bell peppers on top.
Fold the tortilla over to cover the filling, and place it back in the skillet.
Cook for 3-4 minutes on each side until the tortilla becomes crispy and the cheese melts.
Remove from the skillet, cut into wedges, and serve warm.