Recipes

Chicken and Cheese Quesadillas Recipe

Atkins Chicken and Cheese Quesadillas
7.2g
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34g

Protein

27.6g

Fat

8.3g

Fiber

418.5cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 cup, shredded Monterey Jack Cheese
  • 8 tortilla Low Carb Tortillas
  • 8 oz, boneless, cooked Chicken Breast
  • 2 oz Roasted Bell Peppers
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 4 sprig Cilantro
  • 3 tablespoon Unsalted Butter Stick

DIRECTIONS

  1. Divide and spread half of the cheese over 4 tortillas, leaving a 1/2-inch border around edge. Dice the chicken, roasted peppers and scallions. Evenly divide into four portions then arrange over cheese. Sprinkle with cilantro and 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. 
  3. Cut each quesadilla into eight wedges. If desired, garnish with sour cream, salsa, mini bell pepper and jalapeno (but remember this will add additional carbs). 

Cooking Tip

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