A tangy and sweet twist on a classic quesadilla.
½ cup diced, grilled chicken breast
2 tablespoons BBQ sauce
½ cup Mexican blend, shredded cheese
1 large flour tortilla
¼ cup fresh pineapple or mango salsa
Chopped fresh cilantro, optional
Sour cream for serving
Melted butter or olive oil for brushing
Nutritional information per quesadilla:
Calories 585 (41% from fat) • carb. 42g • pro. 42g • fat 26g • sat. fat 13g • chol. 31mg • sod. 616mg • calc. 435mg • fiber 2g
In a small bowl, mix grilled chicken with BBQ sauce to coat. Sprinkle half the cheese over half of the tortilla, leaving at least a ½-inch border
along the edge. Top with the chicken mixture, salsa, and cilantro (if using), then sprinkle with the remaining cheese. Fold the other half of the tortilla over the filling.
Preheat the Cuisinart® Sandwich Maker. Lightly brush plates with melted butter or oil. Carefully place the assembled quesadilla onto the
preheated Sandwich Maker, so the folded side is lined up with the backside of the bottom plate. Use firm pressure to close lid; lock and cook. Green indicator light will go off and red light will come on (this may not happen immediately). When green indicator light reappears, quesadilla is cooked. Add 15 to 30 seconds additional cooking time if a toastier quesadilla is preferred. Remove with a heatproof silicone spatula. Allow quesadilla to cool slightly for 2 to 3 minutes before serving, as filling will be very hot. Serve with sour cream, if desired.