Ingredients

The following ingredients have 4 Servings
  • 3/4 cup sour cream
  • 2 tablespoons freshly squeezed lime juice (divided)
  • 2 teaspoons fresh lime zest (divided)
  • 3 cups shredded, cooked chicken ((see notes))
  • Vegetable oil
  • 1 red bell pepper (seeded and diced)
  • 4 scallions (trimmed and chopped)
  • 2 ounces cream cheese (softened)
  • 4 low-carb flour tortillas ((8-inch))
  • 1 cup corn kernels (fresh or frozen and defrosted)
  • 1/2 cup fresh cilantro leaves (loosely packed)
  • Ground cumin
  • Salt and freshly ground black pepper
  • 8 ounces Monterey Jack cheese (coarsely shredded (about 2 cups))

Instruction

  • In a small bowl, combine about half of the lime zest, lime juice, and sour cream until well blended and set aside.
  • Heat 1 tablespoon of oil in a nonstick frying pan over medium heat, add the bell pepper and sauté until crisp-tender, 3 minutes.
  • Add the scallions and continue cooking for about 30 seconds, then transfer to a mixing bowl and set aside.
  • In a separate small bowl, combine the remaining lime zest with the cream cheese until well blended.
  • Arrange the tortillas side-by-side on a flat surface and divide the cream cheese mixture between them. Spread the mixture over the tortillas to within 1-inch of the edges.
  • Add the shredded chicken, corn, and cilantro to the bowl with the bell pepper and scallions. Combine and season to taste with ground cumin, salt, and pepper.
  • Wipe out the frying pan, put it back on the stove over medium heat, and brush the surface with a small amount of oil.
  • Lay a tortilla (cream cheese side up), in the pan and layer 1/4 cup of the shredded cheese over half. Top with a portion of the chicken mixture and another 1/4 cup of cheese, then fold the other side of the tortilla over the fillings and press gently to seal.
  • Cook until the tortilla is lightly toasted and the cheese on the bottom has melted, then carefully turn the quesadilla and continue cooking until that side is lightly toasted as well.
  • Transfer finished quesadillas to a cookie sheet and place in a 200°F oven to keep warm while you repeat the process with the remaining three tortillas.
  • To serve, cut each quesadilla in half, plate and serve with sour cream for dipping.