Most people use 6-inch tortillas for tacos, but we apply healthy new math and use them for quesadillas. Upsizing to an 8-inch tortilla nearly doubles the surface area, meaning twice as much cheesy filling. Suddenly, your sensible meal becomes an 800-calorie heavyweight. Start with a 6-incher, and pile on the lean meats, veggies, and cheese. Crisp in a hot skillet with cooking spray instead of butter to save 7g sat fat.
2 ounces seared chopped tilapia
1 tablespoon grated pepper-Jack cheese
1/2 ounce 1/3-less-fat cream cheese
2 tablespoons diced celery
1/4 teaspoon Old Bay seasoning
1 tablespoon diced onion
1/4 cup sliced green bell pepper
2 (6-inch) flour tortillas
How to Make It
Place first 7 ingredients on 1 tortilla; top with second tortilla. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add quesadilla to pan; cook 1 minute on each side or until golden.