Barbecue Chicken & Chard Quesadillas

Barbecue Chicken & Chard Quesadillas

2 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

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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


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  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 2

June 03, 2017
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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
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By: RiddleySchirm
These are SO good and easy and kept me full forever (no post-dinner snack needed).
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