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.
QUE SERA QUESADILLAS... WITH BARBECUED CHICKEN
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.
NUTRIENT VALUE PER SERVING
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.