Makes 1 serving

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.

How to Make It

Place first 4 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.

Chef's Notes

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.

Ratings & Reviews

LauraB08's Review

May 19, 2014
This is not quite so bad as the previous reviewer indicates. It depends on how juicy/watery your tomatoes are, and how much vinegar you use. If you're careful, this doesn't come out soggy, and it's tasty!

JillyBurke's Review

April 14, 2014
This is a recipe bomb. Balsamic vinegar and abundance of tomatoes make for a sloppy, wet mess.