When I got home this evening, I quickly whipped up the tortillas. In a separate small skillet, I sauteed some sliced onions, red bell pepper and Poblano pepper to add to mine (hubby didn't want peppers and onions in his). The recipe I made makes 4 tortillas (I actually got 5 out of it this evening). I pulled my partially used block of monterey jack cheese out to grate and it was moldy...yuck! I re-grouped and used a combination of white and yellow cheddar along with some Sargento's Colby-Pepper Jack sliced cheese (it has jalapenos and habanero peppers). I diced up the leftover grilled chicken cutlets and placed a quesadilla in a nonstick skillet over medium heat and layered it with the cheese, chicken, peppers and onions, a bit more cheese and topped it with another quesadilla and browned it a bit, then covered the pan for a couple minutes to melt the cheese on top to help the top quesadilla stick so I could make "the flip." The flip is the trickiest part, getting it to flip without losing your filling ingredients. I usually lose a pepper or two and then promptly tuck it back in as the other side cooks. When its done, I slide it off onto a cutting board to sit for 5 to 10 minutes to allow the cheeses to set up so it doesn't run out when I cut it into wedges. Hubby and I really enjoyed them. I served it with some sliced tomatoes and avocado sprinkled with a bit of salt. I snapped a few photos below. Enjoy!
P.S. -- For anyone interested in listening the to FREE "Preventing & Reversing Diabetes World Summit 2014"...they have an interesting list of speakers and keynote speakers beginning today through May 16 -- 12 days of speakers that will include Dr. David Perlmutter (Grain Brain), Dr. Mark Hyman and others. Each day's program is available to listen to free for 24 hours after it's aired. I just finished listening to today's speakers -- lots of interesting information. Here is the link if you are interested in tuning in online: ---> Preventing & Reversing Diabetes World Summit 2014
Makes 1 8-inch tortilla/wrap
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)
To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet or crepe pan with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary.