2 green onion thinly sliced
2 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb chicken breast thinly sliced
1 cup shredded pepper jack cheese
4-6 low carb tortillas
Sprinkle your chicken cutlets with salt and pepper on both sides
Heat up an inside grill and spray with cooking spray. Add 2-3 chicken breast and let it cook about 3-4 minutes on each side.
Remove from grill and cut in long pieces.
Heat up a non stick skillet over low medium heat and spray with cooking spray
While the chicken is cooking. Add your green onions to skillet and stir. We are looking to sweat them out just a little. After about 2 minutes remove and set aside in a bowl.
Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down in skillet and let it warm for about 60 seconds before flipping. Top with green onion followed by chicken, cilantro and finally the cheese. Top with another tortilla, sprayed side up and flip. Let it get toasty and remove from pan onto a hot plate
Cut each quesadilla into 4 wedges. Serve and enjoy.