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Cheese And Chicken Quesadillas

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1 cup shredded Monterey jack cheese
1/4 cup sour cream
8 low-carb flour tortillas; any flavor
8 ounces cooked chicken breast; shredded
2 roasted red peppers; patted dry,
and cut into strips
3 green onions; thinly sliced
2 tablespoons chopped fresh cilantro or parsley

Mix jack cheese and sour cream. Spread mixture over four tortillas,
leaving a 1/2-inch border. Evenly divide chicken, peppers, green onions
and cilantro over cheese mixture. Cover with remaining tortillas.

Heat two large nonstick skillets over medium-high heat 2 minutes. Cook
quesadillas 2 to 3 minutes per side, turning carefully with a spatula.
Cut
each quesadilla in quarters.

This recipe yields 4 servings.

Carbohydrates: 27.5 grams
Net Carbs: 8.5 grams
Fiber: 19 grams
Protein: 34.5 grams
Fat: 20 grams
Calories: 379

Comments: To make a quick sauce, mix equal parts sour cream and salsa,
and
drizzle over quesadillas.

Description:
"Precooked chicken breast from the deli counter makes this into a 10-
minute
lunch or dinner."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-06-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 12g Fat (70.3%
calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg
Cholesterol; 161mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan