Chicken and Red Pepper Quesadillas

• 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)
• 1/2 cup jarred tomatillo salsa, such as Salpica Cilantro Green Olive Salsa with Roasted Tomatillo
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• Nonstick cooking spray

1. Heat 2 large nonstick saute pans over medium heat.
2. Lay 2 tortillas on a work surface.
3. Divide the cheddar cheese between the 2 tortillas.
4. Scatter the chicken over the cheese on both tortillas.
5. Divide the red pepper strips, salsa, and cilantro between the tortillas.
6. Season the toppings with salt and pepper to taste.
7. Top each with another tortilla.
8. When the pans are hot, spray them generously with cooking spray.
9. Carefully place 1 quesadilla in each of the pans.
10. Cook until the bottom tortillas are golden and crispy, about 4 minutes.
11. 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.
12. Transfer the quesadillas to a cutting board, cut into wedges, and serve immediately.
13. Fat: 76g (before), 9.7g (after)
14. Calories: 1,260 (before), 299 (after)
15. Protein: 43g
16. Carbohydrates: 25g
17. Cholesterol: 63mg
18. Fiber: 15g
19. Sodium: 1,403mg

tortilla factory, cheddar, breast meat, pepper, salsa, fresh cilantro, salt, nonstick cooking spray

Taken from www.epicurious.com/recipes/food/views/chicken-and-red-pepper-quesadillas-374888 (may not work)