Easy Chicken Cheese Quesadillas
(Serves 4-8.)
(Photo credit: Wikipedia) |
1 cup shredded Monterey Jack cheese, or Pepper Jack if you like the heat
8 small low-carb tortillas
8 oz cooked free-range chicken, shredded
2 roasted red bell peppers, chopped
2 Tbsp fresh cilantro or parsley, chopped
Directions:
- Lay 4 tortillas out on work surface.
- Evenly divide the cheese and sprinkle 1/2 of each portion over the tortillas.
- Spread even amounts of the chicken, peppers (and/or other vegetables), and cilantro over the cheese, then top with the remaining cheese.
- Set the remaining 4 tortillas over the filled tortillas, press gently to close.
- Spray a non-stick skillet with a little cooking oil.
- Put over medium heat, then set each quesadilla in skillet, cooking 2 minutes, or until browned slightly, then flip and cook another 2 minutes.
- Remove from skillet and continue with each quesadilla until finished.
- Cut each in half or in wedges and serve warm. May serve with a dollop of sour cream and stay within your low carb diet.
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