A delightful twist on classic quesadillas, featuring grilled chicken and fresh vegetables for a wholesome and flavorful meal.
Preheat your grill to medium-high heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Slice the chicken breasts into thin strips.
Cutting the chicken into uniform strips ensures even cooking.
In a mixing bowl, toss the chicken strips with barbecue sauce until evenly coated.
Let the chicken marinate for a few minutes for enhanced flavor.
Grill the chicken strips for about 5-7 minutes, turning occasionally, until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Slice the bell pepper and onion into thin strips.
Keep the slices uniform for even cooking.
On a baking sheet, lay out 4 tortillas. Divide the grilled chicken, bell pepper, onion, and shredded cheeses evenly among them.
Spread the ingredients evenly to ensure each bite is flavorful.
Top each with another tortilla and lightly spray with olive oil spray.
The oil helps the tortillas crisp up nicely.
Grill the assembled quesadillas for 2-3 minutes on each side, until the tortillas are golden and the cheese is melted.
Press down gently with a spatula for even grilling.
Let the quesadillas cool for a few minutes, then cut into wedges using a pizza cutter.
Allowing them to cool slightly makes cutting easier and prevents the filling from spilling out.
Serve warm with your favorite dipping sauces.
Arrange the wedges on a platter for an inviting presentation.
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