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Chicken and Red Pepper Quesadillas


4 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
1 8-ounce jar roasted red pepper strips (not oil packed)
1/2 cup jarred tomatillo salsa, such as Salpica Cilantro
1/2 cup chopped fresh cilantro (used green onions)
salt and freshly ground black pepper
Nonstick cooking spray

Heat 2 large nonstick saute pans over medium heat.

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 salt and pepper to taste. Top each another tortilla.

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.

Carefully flip the quesadillas, using a plate if necessary, and continue to cook until the bottom tortillas are golden brown and crispy and filling is hot throughout, about 4 minutes.

Transfer the quisadillas to a cutting board, cut into wedges, and serve immediately.

*When I have leftover rotisserie chicken I always freeze it and when I found this recipe, it was perfect.  Of course, it just made sense making quesadillas, why not make Jalapeño Poppers. enJOY!!!

Source: NOW eat THIS! by Rocco DiSpirito