4 servings (1 quesadilla each)
Ingredients:
1 can kirkland chicken breast, drained
1/3 cup salsa
2 tbsp uncooked scallions, sliced
1/2 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp table salt
47 gm light tex mex cheese, shredded
4 low carb tortillas
Directions:
To a large sprayed skillet, over medium high heat, add the chicken, salsa, onions and spices.
Cook, uncovered, until heated through, about 10 minutes, stirring occasionally.
Divide the chicken mixture into 4 equal servings. Add to one half of each tortilla, then add 1/4 of the cheese on top.
Fold over the tortilla and then fry in a lightly sprayed skillet, on medium high heat until golden brown on both sides and cheese is melted.
Suggested Serving: Serve with additional salsa and plain fat free free greek yogurt with a side of easy refried beans.
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