Tuesday, December 2, 2014


My love of barbecue grew from a wonderful memory of a small BBQ chicken restaurant just outside of Dallas.  I can still remember bowls of extra barbecue sauce on the table.  When no one was looking, I stuck in my finger and snuck a quick taste -- I was hooked.  So now you see why I couldn't pass up the chance to sneak some barbecue sauce into my chicken quesadilla.  To me, a quesadilla makes the perfect lunch, or even snack -- it's a cross between a sandwich and a pizza.  Whatever will be, will be.

Makes 12 appetizer servings

Prep:  10 minutes
Broil:  4 minutes
Cook:  6 minutes

6 ounces boneless, skinned chicken breasts
1/3 cup bottled barbecue sauce
6 fat-free flour tortillas (about 8 inch)
1/4 cup thinly sliced red onion
1/4 cup lightly packed fresh cilantro leaves
6 canned pitted black olives, sliced, or 1/4 avocado, pitted, peeled, and chopped
2/3 cup shredded reduced-fat Monterey Jack cheese
Nonstick vegetable oil cooking spray

1.  Preheat broiler.  Place chicken on rack in broiler pan.  Spread with some of the barbecue sauce.

2.  Broil 1 to 2 inches from heat for 2 minutes.  Turn chicken over.  Spread with more barbecue sauce.  Broil 1 to 2 minutes more or until meat is no longer pink in enter.  Cut chicken into bite-size chunks.

3.  Place tortillas on flat surface.  Spread with remaining barbecue sauce.  Scatter chicken chunks over half of each tortilla.  Top with red onion, a few cilantro leaves, olive or avocado, and cheese.  Fold over each tortilla in half to enclose filling.

4.  Coat large nonstick skillet with cooking spray.  Heat over medium-high heat.  Place 2 quesadillas at a time in skillet.  Cook until lightly browned and cheese is melted, about 1 minute each side.  To serve, cut each quesadilla in half.

101 calories
7 g protein
2 g fat (20% fat)
14 g carbohydrate
212 mg sodium
13 mg cholesterol

Taken from Richard Simmons Farewell to Fat Cookbook (c) 1996.

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