Chicken and Cheese Quesadillas Recipe
Cook Time: 5 Minutes
Phase: Phase 2
1 cup, shredded Monterey Jack Cheese
8 tortilla Low Carb Tortillas
8 oz, boneless, cooked Chicken Breast
2 oz Roasted Bell Peppers
3 medium (4-1/8" long) Scallions or Spring Onions
4 sprig Cilantro
3 tablespoon Unsalted Butter Stick
- Divide and spread half of the cheese over 4 tortillas, leaving a 1/2-inch border around edge. Dice the chicken, roasted peppers and scallions. Evenly divide into four portions then arrange over cheese. Sprinkle with cilantro and remaining cheese. Cover each with a tortilla.
- Heat two large nonstick skillets over medium-high heat for 2 minutes. Add one piece of butter to each skillet, and heat until melted. Place one quesadilla in each skillet, and cook for 2 to 3 minutes per side, turning carefully with a wide spatula. Repeat with remaining butter and quesadillas.
- Cut each quesadilla into eight wedges. If desired, garnish with sour cream, salsa, mini bell pepper and jalapeno (but remember this will add additional carbs).
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.