For a spring flavor, add fresh pineapple cubes to your chicken quesadilla. It gives it a refreshing touch of that sweet and spicy taste.

This flows right along with the Chicken Fajitas from last week. You can start with leftover chicken fajitas if you wish, then just go to the For the quesadilla part and follow the recipe from there.

For the chicken filling:
1 cup chopped or cubed cooked Chicken
1 teaspoon of Fajita Seasoning or Taco Seasoning
1/2 Bell Pepper, cut into strips or pieces
1/4 Onion, chopped
1/2 teaspoon Garlic, minced
1/2 tablespoon Oil

Put the chicken cubes in a bowl and add seasonings. Add salt and pepper if desired.

In a skillet, heat oil to a sizzle, then add the garlic, onion, and bell pepper. Stir and cook until the onions are almost tender. Add the chicken and cook three to four minutes to heat the chicken.

For the quesadilla:
2 six-inch Low-carb Flour or Whole Wheat Tortillas
1/2 cup Mozzarella or Queso Fresco Cheese
1/2 cup fresh Pineapple, cut into cubes.
1 tablespoon Butter

In a cast iron or non-stick skillet, add 1 tablespoon Butter and let it melt over medium heat. Place one tortilla in the pan and arrange the chicken mixture and pineapple on the top going almost to the edge. Sprinkle cheese over the top and to the edge of the tortilla. This will seal the edges so it can be turned easily.

Place the other tortilla on top and press it down. Use a pancake spatula to keep pressing the tortilla down while it cooks. Cook for two to three minutes until the cheese is melted. Slide the pancake turner under the quesadilla and turn it over to cook the other side. Cook for another two or three minutes until lightly browned. Remove to a plate and cut in half. Put one half on another plate and serve with salsa if desired.

Makes two servings.

Nutrition information per serving:
Calories:369 Fat: 20.4 g Net Carbs: 6.7 g Protein: 37.3 g