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Cheese & Chicken Quesadillas
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Precooked chicken breast from the deli counter makes this into a 10-minute lunch or dinner. To make a quick sauce, mix equal parts sour cream and salsa, and drizzle over quesadillas.
1 cup shredded Monterey jack cheese
1/4 cup sour cream
8 Atkins Whole Wheat Tortillas
8 ounces cooked chicken breast, shredded
2 roasted red peppers, patted dry and cut into strips
3 green onions, thinly sliced
2 tablespoons chopped fresh cilantro or parsley
Mix jack cheese and sour cream. Spread mixture over four tortillas, leaving a 1/2" 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.
Servings: 4
Carbohydrates: 27.5 grams
Net Carbs: 8.5 grams
Calories: 379
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