Low Carb Chicken Cheese Quesadilla

1 cup shredded Monterey Jack cheese, or Pepper Jack if you like the heat
8 small low-carb tortillas
8 oz cooked chicken, shredded
2 roasted red bell peppers, chopped
2 Tbsp fresh cilantro or parsley, chopped

Lay 4 tortillas out on work surface.
Evenly divide the cheese and sprinkle 1/2 of each portion over the tortillas.
Spread even amounts of the chicken, peppers, and cilantro over the cheese, then top with the remaining cheese.
Set the remaining 4 tortillas over the filled tortillas, press to close.
Spray a non-stick skillet with a little cooking oil.
Put over medium-high heat, then set each quesadilla in skillet, cooking 2 minutes, or until browned slightly, then flip and cook another 2 minutes.
Remove and continue with each quesadilla.
Cut each in half and serve warm.
This will serve 4 a full meal or cut in half will serve 8 a light snack or lunch.
Add any other veggies you'd like, just making sure you cut them very small so they heat during the short cooking time.
May serve with a dollop of sour cream and stay within your low carb diet.