EL POLLO LOCO: CHEESE QUESADILLA

SAVE: 159 CALORIES, 15 G FAT, 8 G SAT. FAT

Though I found some conflicting sets of nutritional information for this particular dish on El Pollo Loco’s Web site (see “Same Day, Different Source, Different Data” in chapter 1 for more on that ordeal), I am confident that this version of their hugely popular favorite offers far less fat and fewer calories, no matter how you look at it.

I do, however, know that this recipe is definitely worth including. First, I was so excited to find that my reduced-fat version has all the gooey richness of a decadent quesadilla—actually, it’s way better than I would have expected—as well as a nice balance of protein and carbohydrates, which many experts claim can make weight loss a little easier. Combine that with the fact that it takes only minutes to make, and it’s definitely a keeper.

1 burrito-size (10") low-fat flour tortilla

2 ounces (about 1 cup) finely shredded low-fat yellow Cheddar cheese

1½ ounces (about ¾ cup) finely shredded reduced-fat Monterey Jack cheese

Olive oil spray

PREHEAT a large nonstick skillet over medium heat. Lay the tortilla flat on a plate and evenly sprinkle the Cheddar and Monterey Jack cheeses over half. Fold the bare side over the cheese side. Mist lightly with oil spray and place sprayed-side down in the heated pan.

Cook for 2 to 5 minutes, or until some brown spots appear on the bottom. Lightly mist the top with oil spray. Flip and cook for 2 to 5 minutes, or until brown spots appear on the bottom and the cheese is melted through.

Place the quesadilla on a plate. Cut into 4 equal wedges.

MAKES 1 SERVING

384 calories, 33 g protein, 34 g carbohydrates, 11 g fat, 6 g sat. fat, 3 g fiber

Original El Pollo Loco Cheese Quesadilla: 543 calories, 22 g protein, 51 g carbohydrates, 26 g fat, 14 g sat. fat, 2 g fiber