Low Fat Chicken Quesadilla - 1 Serving. 1 med size Low Carb, Whole Wheat Tortilla
1/8 Cup Monterey Jack Cheese (or other desired cheese). 1/2 Cup cooked cubed or sliced grilled chicken. 1/8 Cup freshly diced green chilies. 1/8 Cup freshly diced Roma tomatoes. 1 Tablespoon low fat sour cream (optional). 2 Tablespoon fresh salsa (optional). (add or substitute any of your favorite veggies such as roasted red peppers and/or broccoli). Heat tortilla in a nonstick frying pan (or spray with Pam) on medium. When warm, layer 1/2 the tortilla with cheese, chicken, and vegetables, then fold the other half on top creating a 1/2 pie shape. Flip Quesadilla when cheese is almost melted and continue to cook for another 2-4 minutes or until lightly browned. Slice Quesadilla into thirds and garnish with 1 Tablespoon of low fat sour cream and 2 Tablespoons of fresh salsa.
