Chevys' Mesquite Grilled Bbq Chicken Quesadilla Recipe
Servings: 4
Ingredients
- 1 x boneless chicken breast
- 1/3 c. sliced red bell pepper
- 1/3 c. sliced green bell pepper
- 1/3 c. sliced Spanish onion
- 2 lrg fat-free flour tortillas - (12" dia)
- 1 1/3 c. shredded Monterey Jack cheese
- 1/2 c. water
- 1 tsp mesquite-flavored liquid smoke
- 1/2 tsp salt
- 1 dsh freshly-grnd black pepper
- 1/2 c. Bull's-Eye Original BBQ Sauce
- 1/4 tsp cayenne pepper
- 1 dsh chili pwdr
Directions
- Prepare the marinade by combining the ingredients in a medium bowl. Add in chicken breast fillet to the bowl, cover, and refrigeratefor one hour.
- When the chicken is finished marinating, preheat your grill to high temperature. As grill is heating, prepare the spicy BBQ Sauce by mixing the ingredients in a small bowl.
- Throw the chicken on the grill and cook it for 4 to 5 min per side or possibly till it's done. When the chicken is done cooking, chop it into bite-size pcs.
- Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Saute/fry the sliced peppers and onion in the pan for 4 to 5 min or possibly till the veggies start to brown.
- Set a large skillet over medium-low heat. Put one flour tortilla in the skillet and sprinkle 1/3 c. of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken.
- Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 c. of cheese. Fold the other side of the tortilla over the filling, and press down so which it stays in place.
- By this time, the cheese on the bottom should be melted. If not, wait another minute or possibly so, then flip the quesadilla over and heat for another couple min or possibly till all of the cheese has melted.
- Slide the quesadilla onto a plate and slice it into 4 pcs. Repeat for the second quesadilla and serve immediately with salsa on the side.
- This recipe yields 4 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 132 | 63% |
| Total Fat 14.71g | 18% |
| Saturated Fat 8.13g | 33% |
| Trans Fat 0.04g | |
| Cholesterol 56mg | 19% |
| Sodium 518mg | 22% |
| Potassium 149mg | 4% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.99g | 1% |
| Protein 16.72g | 27% |
