4 (9 in) low-carb tortillas
2 cups shredded 75% reduced-fat cheddar
2 cups shredded skinless breast meat from a rotisserie or roast chicken
1 (8 oz) jar roasted red pepper strips (not oil-packed)
1/2 cup jarred tomatillo salsa
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper
Non-stick cooking spray
Heat 2 large non-stick saute pans over medium heat. Lay 2 tortillas on a work surface. Divide the cheddar cheese between the 2 tortillas. Scatter the chicken over the cheese on both tortillas. Divide the red pepper strips, salsa, and cilantro between the tortillas. Season the toppings with salt and pepper to taste. Top each with another tortilla.
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