Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

Source:, October 2016


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

  • Sprinkle chicken with pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165 degrees F, 14 to 18 minutes. Transfer to a clean cutting board and shred with 2 forks.

  • Meanwhile, combine blue cheese, yogurt, mayonnaise, 2 tablespoons vinegar, hot sauce and cayenne in a medium bowl. Add the shredded chicken and stir to coat. Divide the chicken mixture among tortillas, arranging it on the lower half of each, and fold closed.

  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook, turning once, until browned on both sides, 3 to 6 minutes total. Repeat with 2 teaspoons oil and the remaining quesadillas.

  • Combine celery, carrot and scallions with the remaining 1 tablespoon oil and 2 teaspoons vinegar in a medium bowl. Serve the quesadillas with the slaw.

Nutrition Facts

1 quesadilla & 1/2 cup slaw each
451 calories; protein 32.4g; carbohydrates 30.1g; dietary fiber 3.5g; sugars 5.5g; fat 21g; saturated fat 4.8g; cholesterol 92.5mg; vitamin a iu 5050.9IU; vitamin c 4.1mg; folate 33.7mcg; calcium 190.9mg; iron 2.2mg; magnesium 43.1mg; potassium 608.4mg; sodium 766.3mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 3 1/2 lean protein, 2 1/2 fat, 1/2 high-fat protein