I love quesadillas for lunch! The only problem is that it is hard to eat only one or two. They are quick and easy to make and comes together with only a few ingredients. Top with your favorite salsa and some sour cream for a delicious meal or snack.
Ingredients
4 low-carb tortillas
1 8 oz. bag Monterey Jack cheese
4 Poblano peppers, roasted and diced
1 lime
1 cup chicken, cooked and shredded
1 small can enchilada verdes sauce (I used Las Palmas brand)
Toppings: salsa, guacamole, sour cream, cilantro
Instructions
If you have a gas stove, it is much easier to roast a pepper by placing it directly on the grate over the fire. If you have an electric stove or glass cooktop, you can place a wire rack over the cooking element and place the pepper on the wire rack (be sure to use oven mitts when handling the wire rack) When roasting, turn the pepper occasionally until as much of it is charred as possible.
Place the peppers in a resealable bag and allow them to steam from their own heat for a few minutes. Remove the pepper from the bag and peel off the skin. The skin should slide off easily when steamed. Cut off the stem and chop the pepper.
Spray a griddle with cooking spray. Make one quesadilla at a time. If you have a large griddle, you can make two or three at a time.
Layer the tortilla with cheese, roasted poblano pepper, chicken, salsa verde and more cheese
Top with another tortilla.
Place the quesadilla on the hot griddle. When the bottom tortilla is browned and the cheese has started to melt, carefully flip the tortilla to the other side. This requires a little bit of dexterity and skill. Use a very large, sturdy spatula to help flip the quesadilla. You want to make sure the bottom tortilla is stiff enough to withstand the flip; otherwise, the tortilla will collapse and everything will slide out. It is also helpful that the cheese on the bottom and top layers are somewhat melted for it is the glue that holds it together. Press down gently on top of the top of the quesadilla before flipping to give it some stick-to-itiveness. Breathe a sigh of relief when you have successfully flipped the quesadilla!
Cook the quesadilla on the other side until it is browned and crispy. Remove the quesadilla to a plate and cut into triangles with a pizza cutter.
Serve with salsa, sour cream, guacamole and cilantro. Pat yourself on the back for a successful quesadilla flip.
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