Barbecue Chicken & Chard Quesadillas

Barbecue Chicken & Chard Quesadillas

3 Reviews
From the EatingWell Kitchen

Dark leafy greens give this healthy chicken quesadilla recipe a vitamin K boost. We also boosted the flavor in regular barbecue sauce. Serve with guacamole, sour cream, shredded lettuce and/or salsa, if desired.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup prepared barbeque sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • ¼ teaspoon chipotle chile powder
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup chopped onion
  • 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
  • 4 cups lightly packed chopped chard or kale
  • 4 8-inch whole-wheat tortillas
  • ¾ cup shredded extra-sharp Cheddar cheese


  • Active

  • Ready In

  1. Combine barbecue sauce, tomato paste, vinegar and chile powder in a small bowl.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 3 minutes. Add chicken and cook, stirring, until just cooked through, about 4 minutes. Add chard (or kale) and the sauce mixture and cook, stirring, until the greens are wilted, about 2 minutes more. Remove from heat.
  3. Place tortillas on a work surface. Spread about ¾ cup filling and 3 tablespoons cheese on the lower half of each and fold the top half over, pressing gently to flatten.
  4. Wipe out the pan and heat 1 tablespoon oil over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook until browned on both sides and the cheese is melted, 2 to 3 minutes per side. Transfer to a platter and tent with foil to keep warm. Repeat with the remaining 1 tablespoon oil and 2 quesadillas, reducing the heat as needed to prevent overbrowning.

Nutrition information

  • Serving size: 1 quesadilla each
  • Per serving: 506 calories; 23 g fat(7 g sat); 3 g fiber; 36 g carbohydrates; 36 g protein; 43 mcg folate; 104 mg cholesterol; 10 g sugars; 4 g added sugars; 1,987 IU vitamin A; 22 mg vitamin C; 285 mg calcium; 2 mg iron; 746 mg sodium; 589 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (37% dv), Calcium (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 2 fat, 1½ starch, 1 vegetable, ½ high-fat protein, ½ other carbohydrate

Reviews 3

November 01, 2019
profile image
By: ulanastuart
When it is hot outside or we are super busy, we use this wonderful recipe but with leftover roasted chicken. We just add it at the end since it is already cooked. It is really delicious, nutritious and very easy. One of our favorites!
June 03, 2017
profile image
By: gogogramma
Reminds me of a bbq chicken quesadilla I made years ago. To that one, I added fresh mango slices and some brie cheese. Strange combo, but sooo delicious!
May 12, 2017
profile image
By: RiddleySchirm
These are SO good and easy and kept me full forever (no post-dinner snack needed).
More Reviews
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Tumblr
  • StumbleUpon
  • YouTube