Decadent Tortilla Provencal

Serves 4

Notes from the Chef

I am not a big fan of what is served in the United States as "Mexican food." This is a more Mediterranean version. Rather than cilantro and cumin flavors, I use Herbs de Provence and tarragon.

Ingredients

Tortilla Provencal

• 5 plum tomatoes
• 2 tbsp olive oil
• 1 tbsp Herbs de Provence
• 1 cl garlic, minced
• 1 shallot, chopped
• 1 tsp dry tarragon
• ¼ tsp ground black pepper
• Kosher salt to taste
• 1 large sweet onion, sliced into ¼-inch pieces
• 2 tbsp olive oil
• 2 skinless, boneless chicken breasts, cooked
• ¼ cup calmata olives, pitted
• 3 low-carb tortillas*
• ¼ cup grated Parmesan cheese
• ½ pound Provolone or Mozzarella, thickly sliced

*Chef's recommendation: Joseph's brand

Salad Topping

• 1/3 head iceberg or romaine lettuce, shredded
• 1 ripe avocado, cut into chunks
• 3 tbsp ranch dressing*

*Chef's recommendation: Ken's brand

Preparation

1. Preheat oven to 400 F.
2. Cut tomatoes in half lengthwise. Gently squeeze out seeds and jelly.
3. Combine 2 tbsp olive oil, Herbs, garlic, shallot, tarragon, and black pepper. Toss tomato halves in mixture. Arrange on a baking sheet, sprinkle with kosher salt, and roast for 15-20 minutes or until the edges of the tomatoes just start to darken. Allow to cool and chop roughly.
4. Reduce oven to 375 F.
5. Sauté onion in 2 tbsp olive oil until light brown. Allow to cool.
6. Shred chicken and place in a bowl. Cut olives in half, checking for stray pits, and add to chicken. Add onion and roasted tomatoes. Stir to combine.
7. In an oven-proof skillet sprayed with cooking spray, place a tortilla. Add ½ of the chicken mixture and spread evenly over the tortilla. Sprinkle with half of the Parmesan cheese. Top with half of the sliced cheese. Top with second tortilla. Spoon the rest of the chicken mixture evenly over the tortilla. Sprinkle with remaining Parmesan and sliced cheese. Bake for 20 minutes.
8. Brush remaining tortilla with a light coating of olive oil. Top the stack with the remaining tortilla and bake for 6-8 minutes more.
9. Combine lettuce, avocado and ranch dressing.
10. Cut tortilla stack into 4 quarters. Top with cold salad. Serve.

Nutrition Information

• Net carbohydrates: 12 g

Recipe from Ward Alper, the Decadent Diabetic.

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.