Barbecue Chicken Quesadillas
Ingredients
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 (5-oz) pkg baby spinach
- 1½ Tbsp olive oil, divided
- ½ cup barbecue sauce
- 2 cups shredded rotisserie chicken
- 4 soft taco-size whole wheat tortillas
- ¾ cup shredded reduced-fat cheddar cheese
- ¼ cup reduced-fat sour cream
- ¼ cup refrigerated guacamole
- ¼ cup fresh salsa
Instructions
- Sauté bell pepper and onion in ½ Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Add spinach; cook 2 minutes or until wilted; remove vegetables from skillet. Wipe skillet clean.
- Combine chicken and barbecue sauce. Divide sautéed vegetables, chicken, cheese among tortillas, placing ingredients on one half of each tortilla. Fold tortillas in half.
- Cook quesadillas, in 2 batches, in ½ Tbsp hot oil per batch in skillet over medium heat 2 to 3 minutes per side or until golden and cheese is melted.
- Serve quesadillas with sour cream, guacamole, and salsa.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
341
|
341
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 19 | 19 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 953 | 953 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
