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Chevy's Mesquite Grilled Bbq Chicken Quesadilla Recipe
Low-Fat Top Secret Recipes cookbook by Todd Wilbur
Mesquite Marinade:
1/2 c water
1 tsp mesquite-flavored liquid smoke (I used hickory because I already had that)
1/2 tsp. salt
dash ground black pepper
Spicy BBQ Sauce:
1/2 c Bulls-Eye Original BBQ sauce (I used another brand that I already had)
1/4 tsp. cayenne pepper
dash chili pepper
Rest of ingredients:
1/3 c sliced red peppers
1/3 c. sliced green peppers
1/3 c. sliced spanish onion
2 large (12 inch) fat-free flour tortillas
1 1/3 c. shredded Monterey Jack cheese (I used fat-free cheese)
Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover and chill for 1 hour.
When the chicken is finished marinating, preheat your grill to high temperature.
As grill is heating, prepare the BBQ sauce by mixing ingredients in a small bowl.
Throw the chicken on the grill and cook for 4-5 minutes or until done. Cut into bite-size pieces.
Spray a skillet with Pam over medium heat. Saute the peppers and onions for 4-5 minutes or until brown.
Set a large skillet over medium/low heat, put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken.
Spoon a portion of the BBQ sauce over the chicken followed by another 1/3 cup of cheese. Fold the other side of the tortilla over the filling, and press down so that it stays in place. Cook until cheese melts.
Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second tortilla. Serve immediately.
Serves 4 as an appetizer. 278 calories per 2 pieces, 10 grams of fat
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