Saturday, August 11, 2012

What's Cooking: BBQ Chicken Quesadilla

Another HOT day!!! I think it's about time for me to give up on my hopes of using the oven any time soon.... sigh.  Here's another quick and easy summer meal creation from my kitchen:
BBQ Chicken Quesadilla w/ Corn, Tomato, and Avocado Salad
(makes 1 quesadilla and 1 small salad)
For the Quesadilla:
  • cooking spray
  • 2 whole wheat flour tortillas
  • 2 tbsp. BBQ sauce, any
  • 1/2 cup cooked, shredded chicken
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded
For Dipping: (optional)
2 tbsp. light ranch dressing
For the Salad:
  • 1 cup spring mix
  • 1/4 cup corn (fresh or thawed)
  • 1/4 cup tomato, chopped
  • 1/4 cup avocado, chopped
  • 1 tsp. chopped cilantro (optional)
For the Dressing:
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. lime juice
  • pinch salt
  • pinch pepper

Spray large pan with cooking spray, then allow to warm over low-medium heat.
Spread 1 tbsp. BBQ sauce on 1 quesadilla. Top with cheddar cheese, then chicken, then mozzarella cheese. Spread another tbsp. BBQ sauce on second tortilla and place on top of the first.
Place the quesadilla in the warmed pan, then turn heat up to medium. Let cook on the first side until golden brown, about 3-5 min. When ready, carefully flip over, and repeat. Remove from pan and allow to cool before cutting.
Combine corn, tomatoes, avocado, and cilantro in a bowl. In a small bowl, whisk extra-virgin olive oil, lime juice, salt, and pepper until well blended. Pour dressing over corn mixture and stir. Place 1 cup of spring mix on a plate and spoon corn mixture over.
This is a really great, light summer dinner!

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