Chicken and Sun-Dried Tomato Quesadillas

3 Tbs Mayonnaise
3 Tbs Sun-Dried Tomato Pesto
1/2 cup finely diced sweet onion
1 1/2 tsp fresh lime juice
1/4 to 1/2 tsp salt
1 1/2 cups shredded pepper jack cheese
1 1/2 cups sliced or shredded cooked chicken
8 low carb garlic-herb tortillas

1. Heat oven to 425 degrees.  Combine mayonnaise, pesto, onion, lime juice and salt in a large bown.  Fold in chicken and cheese until evenly mixed.

2. lightly brush one side of each tortilla with olive oil or lightly spray with nonstick cooking spray.  Place 4 tortillas oiled side down on a baking sheet.  Divide chicken mixture evenly over tortillas (about 3/4 cup per tortilla).  Top with remaining tortillas, oiled side up.  Bake 10 minutes until golden.  Serve hot.

Tip: For variety, substitute regular basil pesto for sun-dried tomato pesto and replace pepper jack cheese with provolone.

Makes 4 servings
Per Serving:
28.5g Carbs
18.5g Fiber
10 Grams Net Carbs
19.5g Protein
32g Fat
558 Calories

This recipe is from the Atkins for Life Recipe section (page 241).  Most of their recipes are low carb, but not many are high protein.  This one fit the bill.  It is low net carbs, and high protein.