Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, October 2016




Ingredient Checklist


Instructions Checklist
  • Combine barbecue sauce, tomato paste, vinegar and chile powder in a small bowl.

  • 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.

  • Place tortillas on a work surface. Spread about 3/4 cup filling and 3 tablespoons cheese on the lower half of each and fold the top half over, pressing gently to flatten.

  • 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 Facts

1 quesadilla each
506 calories; protein 35.8g; carbohydrates 36.4g; dietary fiber 3.3g; sugars 10.4g; fat 23g; saturated fat 6.8g; cholesterol 104.4mg; vitamin a iu 1986.9IU; vitamin c 21.7mg; folate 42.9mcg; calcium 285.1mg; iron 2.4mg; magnesium 51.3mg; potassium 588.6mg; sodium 745.6mg; thiamin 0.2mg; added sugar 4g.

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