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Obesity Discussion · 08-01-07, 04:19 AM

PEPPER JACK QUESADILLAS

Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:28:00

Calories: 172
Fat: 12 grams
Protein: 9 grams
Carbohydrates: 13 grams
Fiber: 7 grams
Net Carbs: 5 grams
2 tablespoons canola oil
2 onions, thinly sliced
1

⁄2 teaspoon salt
6 (8-inch) Atkins Bakery Tortillas or other low carb torillas
with 3 grams of net carbs per serving
6 ounces Monterey Jack with jalapeños, shredded (11⁄2
cups), divided
1 tablespoon chopped fresh cilantro, divided
1. Heat oil in a large nonstick skillet over medium-high
heat. Add onion and salt; cook, stirring occasionally,
until golden, 10 to 12 minutes. Transfer onions to a
small bowl and cool. Wipe out skillet.
2. Place tortillas on work surface. Sprinkle the lower half of
each with 1⁄4 cup cheese, 1 tablespoon onion and 1⁄2
teaspoon cilantro. Fold each tortilla in half over filling to
form a semicircle.
3. 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.
Make more of these dandy snacks than you think you'll need,
they get snatched up quickly! If you cant find Monterey Jack with
jalapeos, simply add chopped fresh or canned jalapeos before
cooking the quesadillas.

08-01-07, 04:19 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Pepper Jack Quesadillas PEPPER JACK QUESADILLAS Servings: 8 Prep time: 0:15:00 Bake/Cook time: 0:28:00 Calories: 172 Fat: 12 grams Protein: 9 grams Carbohydrates: 13 grams Fiber: 7 grams Net Carbs: 5 grams 2 tablespoons canola oil 2 onions, thinly sliced 1 ⁄2 teaspoon salt 6 (8-inch) Atkins Bakery Tortillas or other low carb torillas with 3 grams of net carbs per serving 6 ounces Monterey Jack with jalapeños, shredded (11⁄2 cups), divided 1 tablespoon chopped fresh cilantro, divided 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and salt; cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer onions to a small bowl and cool. Wipe out skillet. 2. Place tortillas on work surface. Sprinkle the lower half of each with 1⁄4 cup cheese, 1 tablespoon onion and 1⁄2 teaspoon cilantro. Fold each tortilla in half over filling to form a semicircle. 3. 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. Make more of these dandy snacks than you think you'll need, they get snatched up quickly! If you cant find Monterey Jack with jalapeos, simply add chopped fresh or canned jalapeos before cooking the quesadillas. Atkins - Pepper Jack Quesadillas Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________