Limited food reserves leads one to very limited decisions on what’s to eat.
Our friend, Liz, emailed us when we began embarking on this moving adventure. Her exact advice: take your crock pot with you. This was great advice, especially since our grill was out of propane for at least 2 weeks prior to our move. June without propane? Agony, I tell you. But who’s to say barbecue can’t come about other ways? Like in the crock pot and then sandwiched between two tortillas and some melted cheese?
Kickin’ butt and taking names with this simple classic.
Now that we have a gas grill, grilling will never cease due to a lack of propane. However, our igniter button is busted and starting the grill could result in the loss of eyebrows. Stand back, I’ve been taught…and I listen. My brows may be blonde, but I’d feel a little naked without’em.
Is this screaming “health food” and “nutrition”? Nah. But for less than 400 calories and 8.8 grams of fat you can feel as though you’re having a “cheat meal”. Pair this quesadilla with a salad and you’ll have every food group covered other than fruit (even that could be added to the salad!).
I think Mr. Prevention’s exact words were, “You need to not meal plan more often!”. I think I take offense to that, but I’m always glad to make a stomach happy.
BBQ Chicken and Cheese Quesadilla
2 (5 oz) boneless, skinless chicken breasts
1/4 cup low-sodium chicken broth
1/4 cup + 2 Tbsp barbecue sauce, divided
8 white corn tortillas
1 cup 2% Mexican blend cheese, shredded and divided
olive oil spray
Combine chicken, broth, and 1/4 cup barbecue sauce in a slow cooker for 3 hours on high or 5-6 hours on low. Remove from crock pot and shred with 2 forks; add remaining 2 tablespoons barbecue sauce.
Heat an electric griddle or skillet over medium heat. Spray one side of each tortilla with olive oil spray and place oil side down onto the griddle or skillet. Sprinkle on the cheese and 1/4th of the chicken (2 1/2 ounces), layer on the second tortilla, oil side up. Brown the bottom of the quesadilla for 4-5 minutes and flip, cooking an additional 3-4 minutes or until browned. Serve immediately and with additional barbecue sauce, if desired.
Yield: 4 quesadillas.
Nutrition Information (per quesadilla): 373 calories; 8.8 g. fat; 55 mg. cholesterol; 833 mg. sodium; 38.8 g. carbohydrate; 2 g. fiber; 33.3 g. protein
Result: Mmm! Hit the spot! I used La Tortilla Factory’s handmade corn tortillas which are 90 calories each. You can definitely find lower calorie corn tortillas, but they aren’t quite as durable (or delicious!) as the LTF brand. You could always use white flour tortillas for a similar number of calories, but less fiber and nutrients. These were simple to make — it took about 1 minute t0 throw 3 ingredients in the crock pot and less than 10 minutes to make the quesadillas. I even made the shredded BBQ chicken ahead of time and just pulled it from the fridge to make dinner. Very simple and good! 🙂
Our hardwood floors are in, but since they’re sanding and staining the next few days…we are being shoo-ed to Chicago. No complaints! 😀
P.S. You guys must all love Lily at the beach. Miss Popular!
See you there,