Pepper Jack Quesadillas
4.7g
Net Carbs
6.6g
Protein
9.0g
Fat
3.4g
Fiber
127
Calories
Ingredients:
- 6 tortillas Low Carb Tortillas
- 1/2 ounce Cilantro (Coriander)
- 1/2 teaspoon Salt
- 2 medium (2-1/2" diameter) Onions
- 2 tablespoons Canola Vegetable Oil
- 3/4 cup shredded Monterey Jack Cheese
Directions:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add diced onion and salt; cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer onions to a small bowl and cool. Wipe out skillet.
- Place tortillas on work surface. Sprinkle the lower half of each with 1/4 cup cheese, 1 tablespoon white onion and 1/2 teaspoon cilantro. Fold each tortilla in half over filling to form a semicircle.
- Heat the skillet over medium heat. Add the quesadillas two or three at a time, and cook until lightly browned and the cheese has melted, about 3 to 4 minutes per side.
- Transfer the quesadillas to a cutting board, and repeat with remaining ingredients. Cut quesadillas into four wedges.
