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Epicurious

Chicken and Red Pepper Quesadillas

Using low-carb tortillas was just one of the things I did to improve the health of this cheesy snack. La Tortilla Factory makes a great low-carb tortilla—you really can’t tell the difference between it and a traditional tortilla. One other thing you can do to reduce calories is to make sure you remove the skin and any obvious fat from the chicken before shredding it.

Recipe information

  • Yield

    serves 4

Ingredients

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

Preparation

  1. Step 1

    Heat 2 large nonstick sauté pans over medium heat.

    Step 2

    Lay 2 tortillas on a work surface. Divide the cheddar cheese between the 2 tortillas. Scatter the chicken over the cheese on both tortillas. Divide the red pepper strips, salsa, and cilantro between the tortillas. Season the toppings with salt and pepper to taste. Top each with another tortilla.

    Step 3

    When the pans are hot, spray them generously with cooking spray. Carefully place 1 quesadilla in each of the pans. Cook until the bottom tortillas are golden and crispy, about 4 minutes.

    Step 4

    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.

    Step 5

    Transfer the quesadillas to a cutting board, cut into wedges, and serve immediately.

  2. nutrition information

    Step 6

    Fat: 76g (before), 9.7g (after)

    Step 7

    Calories: 1,260 (before), 299 (after)

    Step 8

    Protein: 43g

    Step 9

    Carbohydrates: 25g

    Step 10

    Cholesterol: 63mg

    Step 11

    Fiber: 15g

    Step 12

    Sodium: 1,403mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsQuesadillaChickenPoultryBell PepperVegetableCheddarCheeseDairyMainDinnerLunchNut FreeEasyQuickGrillingCookbooks
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