Open-Faced Chicken and Rice Quesadilla

A lighter version of a quesadilla served open-faced and topped with chicken, cheese, whole grain brown rice and cilantro.

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Open-Faced Chicken and Rice Quesadilla

Recipe by Jen Haugen, RDN, LD


  • 4 (6-inch) corn tortillas
  • 3 cups cooked, diced chicken breast
  • ¾ cup fresh diced tomato
  • 2 cups cooked Uncle Ben’s Whole Grain Brown Rice
  • 3 ounces shredded cheddar cheese
  • ½ cup plain non-fat Greek yogurt
  • 2 tablespoons (30 milliliters) lime juice
  • ¼ teaspoon cumin
  • ½ cup chopped cilantro


In a large skillet over medium heat, cook tortillas on each side until golden brown, approximately 30 seconds per side. Lay out tortillas on large sheet pan (may need to do in 2 batches or on 2 pans). Evenly divide and layer the following ingredients in this order: chicken, tomato, rice and cheese. Repeat with each tortilla, leaving each tortilla open-face for cooking. Stir together non-fat plain Greek yogurt, lime juice and cumin, set aside. Broil each quesadilla over high heat for 1-2 minutes or until cheese is golden and bubbly. Top with fresh cilantro and serve with Greek yogurt sauce. Serves 4.

Nutrition Information

Serving Size: 1 quesadilla (1 tortilla + 1/2 cup rice + 3 tablespoons diced tomato + 3/4 cup cooked chicken + 1/4 cup cheese, plus 2 tablespoons sauce)

CALORIES 417; TOTAL FAT 12g; SAT. FAT 5g; CHOL. 73mg; SODIUM 207mg; CARB. 41g; FIBER 3g; SUGARS 2g; PROTEIN 31g; POTASSIUM 407 mg

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Jen Haugen
Jen Haugen, RDN, LD, is a kitchen nutrition consultant based in Minnesota. She loves all things Midwest (hello, hotdish!), she gardens, and loves to bring joy into the kitchen with tools that make cooking fun! She blogs at Follow her on Twitter, Instagram and Facebook.