Low Carb Chicken Spinach Vegetarian Quesadilla |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is one of my favorite recipes, made vegetarian. This can be made vegan with vegan shredded cheese and soy sour cream. Ingredients:
1 -3 ounce of lightlife chicken strips or 1 -3 ounce homemade chicken textured vegetable protein, chunks |
1/2 tablespoon oil |
1 large low-carb flour tortillas |
1/4 cup delsunshine cheddar and jack soy cheese or 1/4 cup your favorite cheese |
1 -2 tablespoon chopped drained defrosted frozen spinach |
1 -2 tablespoon chopped onion |
3 black olives, sliced |
salsa |
guacamole |
sour cream or yogurt |
Directions:
1. Heat skillet to medium high with the oil.
2. Saute the chicken until golden.
3. Set aside.
4. Lay the tortilla flat, sprinkle half of the tortilla with cheese, then the spinach, then onion, olives and cooled chicken .
5. Fold in half, it will look like a half moon or a capital D.
6. Heat the skillet again to high (it needs to be big enough for the tortilla folded in half to fit).
7. Crisp the quesadilla until golden on one side, turn and repeat with other side.
8. Top as desired.
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