Description
This Keto Chicken Quesadilla recipe is a low-carb, flavorful twist on a classic favorite, featuring seasoned chicken, sautéed bell peppers and onions, melted cheddar and mozzarella cheeses, all wrapped in a crispy low-carb tortilla. Perfect for a quick and satisfying 30-minute meal.
Ingredients
Scale
Chicken and Seasoning
- 3-4 boneless, skinless chicken breasts (about 1 pound)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low-carb tortillas
Optional
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Prepare the Chicken: Dice the chicken into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken and season with cumin, paprika, garlic powder, salt, and black pepper. Cook the chicken until golden brown and the internal temperature reaches 165°F (75°C), ensuring it is fully cooked.
- Sauté Vegetables: Remove the chicken from the skillet. In the same skillet, add the chopped bell peppers and diced onion. Sauté until the vegetables are soft and slightly caramelized, about 5 minutes, to build layers of flavor.
- Assemble the Quesadilla: Heat another skillet over medium heat. Lay one low-carb tortilla flat. Sprinkle half of the tortilla with a mixture of shredded cheddar and mozzarella cheese, then add a generous scoop of the cooked chicken and vegetable mixture. Top with more shredded cheese to help seal the quesadilla when folded.
- Cook the Quesadilla: Carefully fold the tortilla over to enclose the filling. Cook each quesadilla for about 3-4 minutes on one side until golden brown and crispy, then flip and cook the other side for an additional 3-4 minutes. The cheese should be melted, and the tortilla crunchy.
- Serve: Remove the quesadilla from the skillet and slice into wedges. Serve warm with optional sour cream and salsa on the side for dipping.
Notes
- Use low-carb tortillas to keep this recipe keto-friendly.
- Make sure the chicken is cooked through before assembling.
- Sauté the vegetables well for the best flavor and texture.
- You can customize the spices according to your taste preferences.
- Serve immediately for the best texture, as the tortillas can become soggy if left too long.
