Low Carb Chicken Spinach Vegetarian Quesadilla

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

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

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

• 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.