Kickin' BBQ Chicken Quesadilla

Photo: Randy Mayor; Styling: Cindy Barr  

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.

Yield: Makes 1 serving
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 13g
  • Saturated fat: 6g
  • Sodium: 696mg

Ingredients

  • 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
  • Cooking spray

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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