CHICKEN AND RED PEPPER QUESADILLAS
Using low-carb tortillas was just one of the things I did to improve the health of this cheesy snack. La Tortilla Factory makes a great low-carb tortilla—you really can’t tell the difference between it and a traditional tortilla. One other thing you can do to reduce calories is to make sure you remove the skin and any obvious fat from the chicken before shredding it. Serves 4
Four 9-inch low-carb tortillas, such as La Tortilla Factory
2 cups shredded 75% reduced-fat cheddar, such as Cabot
2 cups shredded skinless breast meat from a rotisserie or roast chicken
One 8-ounce jar roasted red pepper strips (not oil-packed)
½ cup jarred tomatillo salsa, such as Salpica Cilantro Green Olive Salsa with Roasted Tomatillo
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
Nonstick cooking spray
1. Heat 2 large nonstick sauté pans over medium heat.
2. Lay 2 tortillas on a work surface. Divide the cheddar cheese between the 2 tortillas. Scatter the chicken over the cheese on both tortillas. Divide the red pepper strips, salsa, and cilantro between the tortillas. Season the toppings with salt and pepper to taste. Top each with another tortilla.
3. When the pans are hot, spray them generously with cooking spray. Carefully place 1 quesadilla in each of the pans. Cook until the bottom tortillas are golden and crispy, about 4 minutes.
4. Carefully flip the quesadillas, using a plate if necessary, and continue to cook until the bottom tortillas are golden brown and crispy and the filling is hot throughout, about 4 minutes.
5. Transfer the quesadillas to a cutting board, cut into wedges, and serve immediately.
