QUESADILLAS: Complete lunch with a nice salad with shrimp or chicken
such as a Caesar.
Only 14 CARBS.

Yield: 8 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42

INGREDIENTS

- 1 cup shredded Mexican Chihuahua, Monterey Jack,
Pepper Jack, or brick cheese
- 1 green onion, minced
- 1-3 tablespoons canned chopped green chilies (to taste)
- 4 8-inch flour tortillas
- Chunky salsa, for topping or dip

DIRECTIONS

In a medium bowl, toss together the cheese,
green onion, and chilies; set aside.

Spray a medium skillet with nonstick cooking spray and
place over medium heat. When hot, add 1 tortilla and sprinkle
it with one-fourth of the cheese mixture. When the cheese
begins to melt, about 1 minute, fold the tortilla in half.
Continue cooking until lightly browned and crisp on both
sides, about 1 minute. Transfer to a cutting board. Repeat
with the remaining tortillas and filling.

Cut into 4 wedges with a knife or pizza cutter
and serve immediately with the salsa.

Nutritional Information Per Serving (2 wedges):
Calories: 134, Fat: 6 g, Cholesterol: 12 mg, Sodium: 211 mg,
Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Fat