1 (12.5 ounce) can of shredded chicken (could use avocados for a vegetarian option)
1 1/2 cup reduced fat shredded Mexican cheese blend
1 medium red onion; chopped
1/2 cup fresh cilantro
2 cups fat free or reduced fat sour cream
2 cups BBQ sauce
Olive oil cooking spray
Directions:
Mix BBQ sauce and sour cream. Set aside half of the mixture to serve with quesadillas.
Mix the other half of the BBQ sauce mixture with the shredded chicken.
Heat a skillet over medium heat; coating with cooking spray. Place tortilla in the skillet. On 1/2 of the tortilla, add one spoonful of chicken, 2 tablespoons of cheese, onions and cilantro. Fold over the other half, covering the filling.
Cook for about 2 minutes or cheese begins to melt. Flip and cook for another 2 minutes.
Remove from skillet and cut into wedges.
Serve with BBQ sauce.
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