These BBQ chicken quesadillas are delicious, hearty, and very filling. A crispy whole-what tortilla envelopes succulent chicken, sharp melted cheese and a tangy barbecue sauce. To balance out the high fat and sodium content in this recipe, I serve it with a simple green salad.
Makes 4 servings
Total time: 25 minutes
Prep: 10 minutes
Cook: 10 minutes
Rest: 5 minutes
4 (7-inch) whole-wheat flour tortillas
4 ounces shredded cheddar cheese
2 cups (10oz) juicily cooked chicken breast, shredded
1/4 cup barbecue sauce, homemade or store-bought (I like Annie’s)
1/2 red onion, thinly sliced
Olive oil cooking spray
1. Pre-heat a double-burner griddle over medium heat, about 4 minutes.
2. Spread 1 tablespoon barbecue sauce on each tortilla. Sprinkle cheese on half of the tortilla. Top with chicken and onions. Fold in half.
3. Spray griddle with olive oil cooking spray. Place quesadillas on hot griddle. Press on “fat” side to flatten. Cook quesadillas over medium heat, 4-5 minutes on each side, until cheese is melted and tortillas are browned and crispy. Place on a cooling rack to slightly cool and set for a couple of minutes. Cut each quesadilla in half and serve.
Nutrition per serving
Total Fat 18.2g
Saturated Fat 8.6g
Total Carbohydrates 26.9g
Dietary Fiber 4.0g
Weight Watchers Points Plus: 10 points
(I calculated the olive oil spray as 1 tablespoon olive oil)