Makes 1 quesadilla · 15 min with cooked chicken
BBQ Chicken Quesadilla
- Calories
- 580
- Protein
- 82 g
- Carbs
- 32 g
- Fat
- 18 g
Per quesadilla, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Base
- Cooking spray
- ¾ cup plus 1 tbsp liquid egg whites
- 1 low carb 8-inch tortilla (about 70 calories)
- 1 tsp barbecue seasoning
Chicken Or use the shortcut
- 5 oz cooked chicken breast, shredded (about 1 cup)
To finish
- 1½ oz reduced fat shredded cheddar (about ⅓ cup)
- 1 tbsp plus 1 tsp barbecue sauce
- Dried parsley (optional)
Directions
-
Start the base. Coat a large nonstick skillet with cooking spray and set it over high heat. Pour in the egg whites.
-
Add the tortilla. When the edges set but the top is still a little runny, press the tortilla on top. Cook for about 1 minute.
-
Flip. Turn it over so the egg side faces up. Use a spatula, or slide it onto a plate and flip it back into the skillet.
-
Fill. Sprinkle on the barbecue seasoning and pile the chicken on one half. Lower the heat to medium low and top the chicken with the cheese.
-
Fold and cook. Fold the empty half over and press down. Cook 1 to 2 minutes per side, until golden and the filling reaches 165°F.
-
Finish. Drizzle with the barbecue sauce, or add it inside at step 4. Sprinkle with parsley if you like.
Skip the cooking
Use 5 oz Pollo Asado instead
It comes fully cooked and already marinated in citrus and chipotle, so it replaces the cooked chicken. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Chop it, then add it at step 4.
Per quesadilla: 650 cal · 74 g protein · 37 g carbs · 29 g fat. Contains soy and wheat.
Build your boxWant more protein? Use 5 oz Chicken Crumbles. Warm them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Per quesadilla: 650 cal · 87 g protein · 32 g carbs · 24 g fat.
Nutrition per quesadilla is estimated from USDA data and Portside label values.