Chicken and Cheese Quesadillas Recipe
![Atkins Chicken and Cheese Quesadillas](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/44652b1ba5203b27780281d49c3591d1_9d1656f5-53f3-4d5b-b984-967c590eb6e0.png)
7.2g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34g
Protein
27.6g
Fat
8.3g
Fiber
418.5cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 cup, shredded Monterey Jack Cheese
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8 tortilla Low Carb Tortillas
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8 oz, boneless, cooked Chicken Breast
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2 oz Roasted Bell Peppers
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3 medium (4-1/8" long) Scallions or Spring Onions
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4 sprig Cilantro
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3 tablespoon Unsalted Butter Stick
DIRECTIONS
- 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).
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.