YOUR SOLIN GENERATED RECIPE
Crispy BBQ Chicken Quesadilla
Savor the delicious blend of tangy BBQ chicken, melty reduced-fat cheddar, and a lightly toasted whole wheat tortilla in this crispy quesadilla. Each bite delivers a satisfying crunch balanced with juicy chicken and a touch of sweet, smoky BBQ flavor, perfect for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla (8-inch)
1/4 cup Reduced-Fat Cheddar Cheese, shredded
1 tbsp BBQ Sauce
Olive Oil Cooking Spray
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
Season the chicken breast with salt and pepper. Cook the chicken in the skillet for about 5-6 minutes per side, or until fully cooked and lightly crispy on the edges. Once cooked, let it rest for a few minutes and then chop or shred into small pieces.
Return the skillet to medium heat. Place the whole wheat tortilla in the skillet. Spread the BBQ sauce evenly over the tortilla.
Add the cooked chicken evenly on one half of the tortilla. Sprinkle the shredded reduced-fat cheddar cheese over the chicken.
Fold the tortilla in half and press gently. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip the quesadilla and cook for an additional 2 minutes until the cheese melts and the other side is crispy.
Remove from heat, slice into wedges, and serve warm.