Photo: Randy Mayor; Styling: Cindy Barr    
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 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.

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

Ratings & Reviews

So good

May 13, 2015
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.

daneanp's Review

February 12, 2015
Definitely a hit with the family and easy to put together on a work night. DH's only complaint was the serving size is too small. I'd probably sub some gorgonzola for mexi-cheese blend next time.

ksmith6103's Review

September 09, 2014
Very similar to one I've been making for years but definitely healthier! I'm making the switch!

amccrerrand's Review

June 04, 2014

Nofusscook's Review

June 04, 2014

slocook1's Review

April 26, 2014
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.

SabbyCakes9's Review

April 16, 2014
This is one of my favorites from the April issue of Cooking light. The key is getting a good quality BBQ sauce you love. After that it's cheesy, crispy, BBQ heaven.

boukevz's Review

March 31, 2014
Great flavors and super easy!

CookingDad27's Review

March 26, 2014
Great reliable recipe. Great mix of favors!

Kellbellem's Review

March 23, 2014
These are super delicious! I boil chicken breasts in veggie broth ahead of time. Then just shred it up. This makes it super quick and easy when I'm ready to make dinner.