Chicken and Cheese Quesadillas
7.2g
Net Carbs
34.0g
Protein
27.6g
Fat
8.3g
Fiber
418
Calories
Ingredients:
- 1 cup shredded Monterey Jack cheese
- 8 low carb tortillas
- 8 ounces cooked chicken breast
- 2 ounces roasted bell peppers
- 3 medium (45g) scallions or spring onions
- 4 sprigs cilantro
- 3 tablespoons unsalted butter
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).
