YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla
Enjoy a deliciously crispy and satisfying quesadilla that pairs tender BBQ-glazed chicken with a melty blend of low-fat cheddar and a whole wheat tortilla. This dish combines a gentle crunch with a burst of smoky-sweet BBQ flavor and the freshness of bell pepper and onion, making it a balanced and appealing meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 medium Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheddar
1 tbsp BBQ Sauce
1/4 medium Red Bell Pepper
A few slices of Red Onion
PREPARATION
Season the chicken breast lightly with salt and pepper. Grill or pan-sear it until fully cooked, about 5-7 minutes per side depending on thickness. Once cooked, let it rest and then shred or slice it into strips.
Toss the chicken strips with the BBQ sauce until well coated.
Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the pan.
Evenly spread the BBQ chicken over half of the tortilla. Sprinkle the low-fat shredded cheddar on top, then add the sliced red bell pepper and red onion.
Fold the tortilla over to cover the filling and press gently with a spatula.
Cook the quesadilla for 2-3 minutes on each side or until the tortilla becomes crispy and the cheese melts.
Remove from the pan, cut into wedges, and serve warm.