Que Sera Quesadillas with Barbecued Chicken
|Boneless skinless chicken breasts||6 Ounce|
|Bottled barbecue sauce||1⁄3 Cup (5.33 tbs)|
|8 inch fat free flour tortillas||6|
|Thinly sliced red onion||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs), lightly packed|
|Canned pitted black olives||6|
|Low fat monterey jack cheese||2⁄3 Cup (10.67 tbs), shredded|
|Nonstick vegetable oil cooking spray||1|
1. Preheat broiler. Place chicken on rack in broiler pan. Spread with some of 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 center. 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, olives 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.