1 cup shredded Monterey jack cheese
1/4 cup sour cream
8 low-carb flour tortillas, any flavor
8 oz cooked chicken breast, shredded
2 roasted red peppers, patted dry,
and cut into strips
3 green onions, thinly sliced
2 Tbs chopped fresh cilantro or parsley


Mix jack cheese and sour cream. Spread mixture over four tortillas, leaving a 1/2-inch border. Evenly divide chicken, peppers, green onions and cilantro over cheese mixture. Cover with remaining tortillas.
Heat two large nonstick skillets over medium-high heat 2 minutes. Cook quesadillas 2 to 3 minutes per side, turning carefully with a spatula. Cut each quesadilla in quarters.