ingradeins
- Sour cream, salsa, sliced mini bell peppers and jalapeños for garnish
- 1 cup shredded Monterey Jack, divided
- 3 tablespoons butter, cut into 4 equal pieces
- (8-inch) Atkins BakeryTM Tortillas Wraps
- 2 tablespoons chopped fresh cilantro or parsley
- 8 ounces cooked chicken breast, shredded
- 3 scallions, thinly sliced
- 2 roasted red bell peppers, patted dry and cut into strips
prepration
Divide and spread half of the cheese over 4 tortillas, leaving a 1/2-inch border around edge. Evenly divide and arrange chicken, roasted peppers, scallions and cilantro over cheese. Sprinkle with remaining cheese. Cover each with a tortilla.
Heat two large nonstick skillets over medium-high heat for 2 minutes. Add one piece of butter to each skillet, and heat until melted. Place one quesadilla in each skillet, and cook for 2 to 3 minutes per side, turning carefully with a wide spatula. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Garnish with sour cream, salsa, mini bell pepper and jalapeo.
