| Cheese & Chicken Quesadillas
1 cup of shredded Monterey jack cheese
1/4 cup of sour cream
8 low-carb flour tortillas, any flavor
8 ounces of cooked chicken breast, shredded
2 roasted red peppers, patted dry, & cut into strips
3 green onions, thinly sliced
2 tablespoons of chopped fresh cilantro or parsley
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Mix jack cheese and sour cream. Spread mixture over four tortillas, leaving a 1/2-inch border. Evenly divide chicken, peppers, green onions and cilantro over cheese mixture. Cover with remaining tortillas.
Heat two large nonstick skillets over medium-high heat 2 minutes. Cook quesadillas 2 to 3 minutes per side, turning carefully with a spatula. Cut each quesadilla in quarters.
This recipe yields 4 servings.
Carbohydrates: 27.5 grams
Net Carbs: 8.5 grams
Fiber: 19 grams
Protein: 34.5 grams
Fat: 20 grams
Calories: 379
Comments: To make a quick sauce, mix equal parts sour cream and salsa, and drizzle over quesadillas.
Recipe By: Atkins Cookbook Formatted for MC6 06-06-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 147 Calories; 12g Fat (70.3% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 161mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
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