This easy chicken quesadilla features earthy chard, sun-dried tomatoes and fontina cheese. For added flavor, you can use the oil from the sun-dried tomato jar to cook your veggies., September 2022


Credit: Rachel Marek

Recipe Summary

20 mins
20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add chard, water, pepper and salt; cook, stirring, until the chard is tender, 2 to 3 minutes. Add chicken and sun-dried tomatoes; cook, stirring, until heated through, 1 to 2 minutes. Transfer the mixture to a bowl. Wash and dry the skillet.  

  • Place tortillas on a cutting board. Sprinkle each tortilla with 1/4 cup cheese. Spread about 1 cup chicken mixture across the bottom half of each tortilla and fold the top half over the chicken.

  • Coat the clean skillet with cooking spray and heat over medium heat. Add the quesadillas and cook until the tortillas are browned and the cheese has melted, about 2 minutes per side. Cut into wedges to serve.

Nutrition Facts

1 quesadilla
417 calories; protein 30g; carbohydrates 29g; dietary fiber 3g; sugars 3g; fat 20g; saturated fat 7g; mono fat 10g; poly fat 2g; cholesterol 80mg; vitamin a iu 3740IU; vitamin b3 niacin 9mg; vitamin b12 1mcg; vitamin c 34mg; vitamin d iu 9IU; vitamin e iu 3IU; folate 22mg; vitamin k 450mg; sodium 717mg; calcium 252mg; iron 3mg; magnesium 80mg; phosphorus 281mg; potassium 650mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 14mg; selenium 21mcg.