Sunday Supper - BBQ Chicken Quesadilla

In Cooking Light's April issue they had a great spread on Calorie-Cutting Quesadillas where they were all under 400 calories. This was the first one I tried and I'm definitely going back for more. (I also can't get enough of the amazing grill marks my new Scanpan grill pan makes!)

1. Place one wheat tortilla on your lightly oiled grill pan. Add 2 oz chopped roasted chicken breast - if you don't feel like cooking one up yourself you can get one from the prepared food section of your market or grab a rotisserie chicken and pick apart, using the leftovers for salads and sandwiches throughout the week. I almost never cook my own chicken these days. They do a better job at Wholefoods because I end up drying it out due to my salmonella paranoia.

2. Add 3 tbs cheese - I used a nice cloth bound Vermont cheddar I had leftover but feel free to use your favorite - monterey jack, Mexican blend, etc.

3. Add 1 tbs BBQ sauce, 1 tbs diced red onion, 1/4 tsp crushed red pepper (or a heavy-handed shake if you're like me and like spice) and 1 tbs chopped fresh cilantro. 

4. Press another wheat tortilla on top and let cook. After 3 to 5 minutes flip and cook on the other side for 3 to 5 more minutes pressing lightly every so often. (If you're feeling especially good about your eating for the past week add some more cheese to the top after you flip it. This will give it even more cheesy goodness!)