YOUR SOLIN GENERATED RECIPE
Chicken BBQ Crispy Whole Wheat Quesadilla
Enjoy a delightful blend of savory grilled chicken, tangy BBQ sauce, and melty reduced-fat cheddar enveloped in a perfectly toasted whole wheat tortilla. This quesadilla strikes a balance with a crispy texture and a flash of vibrant red bell pepper, making it a wholesome and satisfying meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
2 tbsp BBQ Sauce
1/4 cup diced Red Bell Pepper
1 tsp Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.
Season the chicken breast lightly with salt and pepper if desired, then grill in the skillet until fully cooked (about 4-5 minutes per side). Once done, dice the chicken into bite-sized pieces.
In a bowl, combine the diced chicken with 2 tablespoons of BBQ sauce and the diced red bell pepper.
Place the whole wheat tortilla in the skillet, and sprinkle the reduced-fat cheddar cheese evenly over half of the tortilla.
Spread the chicken-BBQ mixture over the cheese, then fold the tortilla to cover the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melty.
Remove from the skillet, slice into wedges, and serve warm.