Low-Carb Chicken Quesadillas

I love Mexican food, but have to say that I have never ordered quesadillas at a restaurant because I know how fattening they can be. I decided to create the healthiest version of the chicken quesadilla that I could and the end result was rather delicious!!! I used low carb/whole wheat tortillas in the recipe, but feel free to use multi-grain, Ezekiel, or any other healthy tortilla you can find. STAY AWAY FROM THE WHITE FLOUR TORTILLAS!

Ingredients

Main Ingredients

• 4 whole Tortillas whole wheat/whole grain/high fiber

• 3 large boneless and skinless chicken breasts

• 3/4 tbsp chili pepper

• 1/2 tbsp parkay spray butter

• 1 1/2 tsp olive oil (or vegetable oil)

• 1 tsp ground black pepper

• 1 cup 2 % shredded mexican cheese

• 1 spray Pam cooking spray

"Pepper Salsa" Ingredients

• 2 trimmed bell peppers 1 green + 1 red

• 3 trimmed jalapenos

• 1/2 cup Salsa your favorite brand

• 2 1/2 tsp chili pepper

• 1 tsp olive oil (or vegetable oil)

• 1/2 tsp ground black pepper

Instructions

1. Gather all ingredients, a large pan, a saucepan, a sharp knife, and a cutting board. Cut the fat off of the chicken breasts and then place one chicken breast in a large ziploc baggie. Pound the chicken breast to about 1/3 in in thickness. Repeat one by one until all breasts are 1/3- 1/2 in in thickness.

2. Spray each side of the chicken breasts with 3 sprays of spray butter and then sprinkle each side of the chicken breast with black pepper and chili pepper. You will use a total of approximately 3/4 tbsp of chili pepper and 1 tsp of ground black pepper between all chicken breasts. Coat a frying pan with 1 1/2 tsp of oil (olive oil or vegetable oil) and add chicken to the pan. Cook the chicken breasts on medium heat until they are nice and brown on both sides. Make sure to flip the chicken breasts after about 5 minutes. Continue flipping every few minutes until both sides are completely brown.

3. While the chicken breasts are cooking, cut the peppers, making sure to de-seed and "de-vein" them.

4. Add peppers, 1 tsp of oil (vegetable oil or olive oil), 2 1/2 tsp of chili pepper, 1/2 tsp ground black pepper, and 1/2 cup of your favorite salsa to a saucepan and mix well. Cook on medium heat for 5-10 minutes, stirring often.

5. When the chicken breasts are done, transfer them to a cutting board and slice into thin strips. Make sure to use a strong knife such as a butcher knife to make the cutting process easier.

6. Spray a pan with pam cooking spray and place one whole wheat/high fiber/low carb (healthy) tortilla in the pan. Sprinkle 1/4 cup of 2% Mexican (shredded) Cheese in the tortilla. Next, spoon out 1/4 of the pepper salsa mixture and spread over the cheese.

7. Add 1/4 of the chicken strips over the cheese. Make sure you push the ingredients to one side of the tortilla and fold the other side over to cover the ingredients. Repeat this process until you have filled and folded all 4 tortillas.

8. Cook on medium heat for about 4 minutes and then flip the tortillas very carefully. Continue to cook on medium to high heat until you reach desired tortilla "brownness" and the cheese is completely melted. Use a butcher knife and cute each tortilla in half. When cutting, be careful not to allow ingredients to seep out of the tortilla. Serve with your favorite salsa and enjoy!