By using simple tricks like using low-carb tortillas and removing the skin and any obvious fat from the chicken before shredding it, Chef Rocco DiSpirito cuts calories to create a healthy and delicious dish. To purchase your copy of Rocco's book Now Eat This!, click here.
- 4 (9 in) low-carb tortillas
- 2 cups shredded 75% reduced fat cheese
- 2 cups shredded skinless breast meat (from rotisserie or roast chicken)
- 1 (8 oz) jar roasted red pepper strips (not oil packed)
- 1/2 cup jarred tomatillo salsa
- salt and freshly ground black pepper
- non-stick cooking spray
When the pans are hot, spray them generously with cooking spray. Carefully place 1 quesadilla in each of the pans. Cook until the bottom tortillas are golden and crispy, about 4 minutes. Carefully flip the quesadillas, using a plate if necessary, and continue to cook until the bottom tortillas are golden brown and crispy and the filling is hot throughout, about 4 minutes.
Transfer the quesadillas to a cutting board, cut into wedges, and serve immediately.
Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.
NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC
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