Low Carb Recipe: Chicken Cheese Quesadillas

Here is another great example of how a classic, easy and tasty food can fit into your low carb diet - you won't feel like you're on a diet when you make simple and delicious recipes like this part of your regular meal plan! This will serve 4 as a full meal, or cut in half will serve 8  as a light snack or lunch. Feel free to add any other veggies you'd like, just making sure you cut them very small so they heat during the short cooking time. Fresh diced tomatoes are a great addition, and other tasty suggestions include green peppers, olives, or avocado - or come up with your own!

Easy Chicken Cheese Quesadillas
(Serves 4-8.)

 (Photo credit: Wikipedia)

Ingredients: 

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.

Recipe - Jalapeno Cornbread (In A Cast Iron Skillet)

Here is one of my favorite cast iron skillet recipes. My mom made this, and this was one of the few spicy foods we would all eat as kids - it was sooo good! I tried making it once years ago, and it didn't turn out very good at all - nothing like what I remembered. But that was before I got my first cast iron skillet.... I made it again this year, and it was amazing!

Hope you enjoy it, and feel free to of course add your own variations!

Jalapeno Cornbread:

Image via WikipediaSift together:
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 tsp baking powder
3/4 tsp salt

Add to dry ingredients and mix well:
1 cup milk
1 egg, well beaten
2 TB shortening, melted (may also use butter, bacon fat, or chicken fat)
1 small onion, minced
2 jalapeno peppers, minced (remove some of the seeds and veins if you prefer it less spicy)
1 cup shredded cheddar cheese (or mix cheddar and Monterey Jack, or use Colby Jack, or Swiss - feel free to experiment!)

• Pour batter into a well-greased 8-10 inch cast iron skillet. 
• Bake at 400-degrees (F) for 20 minutes, or until risen and golden brown. 
• Cut into wedges and serve warm.