YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat BBQ Chicken Quesadilla
Savor the fusion of smoky BBQ flavors and a crispy whole wheat tortilla encasing tender, seasoned chicken and melty reduced-fat cheddar cheese with a hint of fresh bell pepper and red onion. This quesadilla delivers a balanced mix of lean protein and whole grain goodness in every bite, perfect for a satisfying meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
2 Whole Wheat Tortillas
1/3 cup Reduced-Fat Shredded Cheddar Cheese
2 tablespoons BBQ Sauce
1/4 cup diced Red Bell Pepper
1/8 cup diced Red Onion
Cooking Oil Spray
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with cooking oil spray.
Season the chicken breast with salt and pepper. Cook the chicken in the skillet until fully cooked, about 5-6 minutes per side, then shred or slice into bite-size pieces.
In a small bowl, combine the shredded chicken with BBQ sauce until well coated.
Lay one whole wheat tortilla flat on a clean surface. Evenly sprinkle half of the shredded reduced-fat cheddar cheese over the tortilla.
Distribute the BBQ chicken mixture evenly on top of the cheese, then scatter diced red bell pepper and red onion over the chicken.
Sprinkle the remaining cheese on top and cover with the second tortilla.
Return the filled tortilla to the skillet over medium heat. Cook for 3-4 minutes until the bottom is crisp and golden, then carefully flip and cook the other side for another 3-4 minutes, ensuring the cheese melts inside.
Remove the quesadilla from the skillet, slice into wedges, and serve warm.