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
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