Description
This Keto Chicken Quesadilla is a low-carb, flavorful twist on the classic Mexican dish, perfect for a quick and satisfying meal. Tender, spiced chicken is combined with sautéed bell peppers and onions, melted cheddar and mozzarella cheeses, all wrapped in crispy low-carb tortillas. Ready in just 30 minutes, it’s a delicious, keto-friendly option for lunch or dinner.
Ingredients
Scale
Chicken and Seasonings
- 3-4 boneless, skinless chicken breasts (about 1 pound), diced into bite-sized pieces
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Cheese and Wraps
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low-carb tortillas
Other
- 2 tbsp olive oil
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
Instructions
- Prepare and Cook Chicken: Dice the chicken breasts into bite-sized pieces. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken pieces to the skillet and season evenly with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it turns golden brown and reaches an internal temperature of 165°F (75°C), ensuring it’s fully cooked and juicy.
- Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the chopped bell peppers and diced onion. Sauté over medium heat until the vegetables soften, about 5 minutes, stirring occasionally to prevent burning.
- Assemble Quesadilla: In another clean skillet, heat one low-carb tortilla over medium heat until warm. Sprinkle half of the tortilla’s surface with a mixture of shredded cheddar and mozzarella cheeses. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese. Sprinkle a little more cheese over the filling, then carefully fold the tortilla in half to encase the fillings.
- Cook Quesadilla: Cook the folded quesadilla in the skillet for about 3-4 minutes on each side. Flip carefully to cook both sides until the tortilla is golden brown and crispy, and the cheese inside has melted completely.
- Serve: Remove the quesadilla from the skillet, slice it into wedges, and serve warm. Optionally, add sour cream or salsa on the side for dipping to enhance the flavors.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
- Feel free to customize with different low-carb tortillas or cheese types.
- Sauté vegetables until tender but still slightly crisp for better texture.
- To avoid sogginess, ensure tortillas are heated well before folding.
- Leftovers can be reheated in a skillet to maintain crispiness.
