YOUR SOLIN GENERATED RECIPE
BBQ Chicken Crispy Quesadilla with Black Beans and Corn
Enjoy a satisfying blend of smoky BBQ chicken, hearty black beans, and sweet corn, all melted together with a sprinkle of reduced-fat cheese inside a crispy whole wheat tortilla. Perfectly balanced to keep you fueled and satisfied whether it's breakfast, lunch, or dinner.
INGREDIENTS
3 oz Chicken Breast (cooked, shredded)
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/4 cup Black Beans (rinsed)
1/4 cup Corn Kernels
1 tbsp BBQ Sauce
Olive Oil Spray
PREPARATION
Shred the cooked chicken breast and toss it with the BBQ sauce in a bowl.
In a separate bowl, combine the black beans and corn kernels.
Lay the whole wheat tortilla flat and evenly sprinkle the shredded reduced-fat cheddar over half of the tortilla.
Layer the BBQ chicken on top of the cheese, then add the black beans and corn mixture.
Fold the tortilla in half, pressing gently to secure the filling.
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Place the quesadilla in the skillet and cook for 3-4 minutes on each side or until the tortilla is crispy and golden brown and the cheese has melted.
Remove from the skillet, cut into wedges, and serve warm.