Low Carb Chicken Spinach Vegetarian Quesadilla

Submitted by Shannon Holmes

"This is one of my favorite recipes, made vegetarian. This can be made vegan with vegan shredded cheese and soy sour cream."

 

• Ready In: 12mins
• Ingredients: 10
• Yields: 1 quesadilla
• Serves: 1

ingredients

• 28.34-85.04 g of lightlife chicken strips or 28.34-85.04 g homemade chicken textured vegetable protein, chunks
• 7.39 ml oil
• 1 large low-carb flour tortillas
• 59.14 ml delsunshine cheddar and jack soy cheese or 59.14 ml your favorite cheese
• 14.79-29.58 ml chopped drained defrosted frozen spinach
• 14.79-29.58 ml chopped onion
• 3 black olives, sliced

• Toppings

• 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.

Reviews

[barbara in Tx]

I made this today for lunch it was wonderful. I doubled the spinich and it was great. Thank you so much for the post