Atkins
Servings: 4
Prep time: 5 minutes
Bake/Cook time: 5 minutes

Precooked chicken breast from the deli counter makes this into a 10-minute lunch or dinner. To make a quick sauce, mix equal parts sour cream and salsa, and drizzle over quesadillas.

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

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

2.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.

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