CHICKEN AND CHEESE QUESADILLAS
Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:05:00
Calories: 407
Fat: 23 grams
Protein: 35 grams
Carbohydrates: 27 grams
Fiber: 19 grams
Net Carbs: 8 grams
1 cup shredded Monterey Jack, divided
(8-inch) Atkins Bakery
TM Tortillas Wraps
8 ounces cooked chicken breast, shredded
2 roasted red bell peppers, patted dry and cut into strips
3 scallions, thinly sliced
2 tablespoons chopped fresh cilantro or parsley
3 tablespoons butter, cut into 4 equal pieces
Sour cream, salsa, sliced mini bell peppers and jalapeños
for garnish
1. Divide and spread half of the cheese over 4 tortillas,
leaving a 1/2-inch border around edge. Evenly divide
and arrange chicken, roasted peppers, scallions and
cilantro over cheese. Sprinkle with remaining cheese.
Cover each with a tortilla.
2. Heat two large nonstick skillets over medium-high heat
for 2 minutes. Add one piece of butter to each skillet,
and heat until melted. Place one quesadilla in each
skillet, and cook for 2 to 3 minutes per side, turning
carefully with a wide spatula. Repeat with remaining
butter and quesadillas. Cut each quesadilla into eight
wedges. Garnish with sour cream, salsa, mini bell
pepper and jalapeo.
A precooked chicken breast from the deli counter turns this
Mexican favorite into a quick and easy lunch or dinner. To make
a speedy sauce, mix equal parts sour cream and salsa, then
drizzle over quesadillas.
Atkins - Chicken and Cheese Quesadillas
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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