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Chicken Quesadilla

Easy-peasy restaurant food made healthy and quickly… and cheaply! Oh yeah and it’s Mike approved! If this is one of the dishes you like to order at a restaurant then I warn you, you may kick yourself when you realize how simple this really is.

Serves 4 (as an appetizer)

2 large whole wheat tortilla shells

2 tsp extra virgin olive oil, divided

½ Cup shredded cheddar

1 Medium tomato, chopped

2 Scallions (green onions) sliced (both white and green parts)

1 Chicken breast, grilled and chopped



Salsa (optional)

Fat free sour cream (optional)

–  In a large frying pan, heat a tsp of the olive oil over medium high heat; roll the pan around so the oil is evenly distributed.   Add a tortilla shell to the pan and then drop the heat to medium.

–  You’re going to build the quesadilla on one side of the shell only:

–  Evenly spread two tbsp of cheddar across the bottom of half the shell.

–  Top the cheese evenly with half of the tomato, and season the tomatoes with salt and pepper.

–  Then top with half of the green onion and half of the chicken.

–  Top with another 2 tbsp of the cheddar.

–  Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.

–  Then gently flip the quesadilla, use a plate if necessary.

–  Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.

–  Slice into 4 evenly sized triangles.


  1. Watch for more variations of this recipe, coming soon!
  2. Serve with fat free sour cream and salsa if you prefer!
  3. Guacamole would also be a great accompaniment!