Thursday, January 16, 2014

Barbeque Quesadillas

· 2 cups barbeque sauce
· 2 cups sour cream
· 1 (12.5 ounce) can shredded chicken
· Cooking Spray
· 8 low-carb tortillas
· 2 ripe avocados, peeled and diced
· 2 cups reduced fat shredded Mexican cheese blend
· 1 medium onion, chopped
· ½ cup fresh cilantro

1. Mix BBQ sauce and sour cream. Set aside half of the mixture to serve with quesadillas.
2. Mix the other half of the BBQ sauce mixture with the shredded chicken.
3. Heat a skillet over medium heat; coating with cooking spray. Place a tortilla in the skillet. On 1/2 of the tortilla, add one spoonful of chicken mixture, spoonful of avocado, 2 tablespoons of cheese, spoonful each of onions and cilantro. Fold over the other half, covering the filling.
4. Cook for about 2 minutes or cheese begins to melt. Flip and cook for another 2 minutes.
5. Remove from skillet and cut into wedges. Repeat with remaining tortillas.
6. Serve with barbeque sauce mixture.

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