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 chopped roasted chicken breast
3 tablespoons grated Mexican-blend cheese
1 tablespoon barbecue sauce
1 tablespoon diced red onion
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh cilantro
2 (6-inch) flour tortillas
How to Make It
Place first 6 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.
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Made these for a quick weeknight meal, made one for myself and two for my husband, and he actually ate himself sick he liked them so much he finished off both. Very filling recipe and easy to make up. We always have a jar of the barbecue sauce from the CL Honey Barbecue Chicken recipe and used that and I always have cooked chicken in the freezer so this was a breeze. My husband said it was better than a 10 out of 10. This is now a regular on our meal rotation when I don't have time to cook.
This is almost exactly like a chicken quesadilla I have made for years. I add 1tb of minced chipoltle to the mix and quadruple everything else except the hot pepper flakes. I swap out the little 6 inch tortillas for 12 inch ones and use a 14 in frying pan to cook it in. Served with refried beans with lots of sharp Cheddar on the side and some sour cream for dipping or spreading on top of each wedge makes a quick easy to prepare and nicely satiating dinner for the 2 of us.