YOUR SOLIN GENERATED RECIPE
Crispy Chicken BBQ Quesadilla
Enjoy a satisfying and flavorful Crispy Chicken BBQ Quesadilla that boasts a crunchy, oven-baked chicken paired with tangy BBQ sauce, melted part-skim mozzarella, and a whole wheat tortilla. This recipe delivers a balanced mix of textures and savory notes, making it a perfect meal for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 Whole Wheat Tortilla
1 tablespoon BBQ Sauce
1/4 cup Part-Skim Mozzarella Cheese
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.
Prepare the chicken breast by patting it dry and lightly seasoning with your preferred spices (a pinch of salt, pepper, and a dusting of paprika can enhance the flavor). If desired, lightly coat the chicken with a thin layer of corn starch for extra crispiness.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes before slicing it into bite-sized strips.
Lay the whole wheat tortilla flat on a clean surface. Spread the BBQ sauce evenly over one side of the tortilla.
Distribute the sliced crispy chicken evenly over the sauced side of the tortilla. Sprinkle the part-skim mozzarella cheese on top.
Fold the tortilla in half to form a quesadilla. Place the folded quesadilla on the baking sheet and return to the oven for an additional 5 minutes, or until the cheese has melted and the tortilla is slightly crispy.
Remove from the oven, slice into wedges, and serve warm. Enjoy your protein-packed, flavorful quesadilla!