BBQ Chicken Quesadilla

Makes 1 large quesadilla, 1 to 2 servings

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.