Description
This Keto Chicken Quesadilla recipe is a low-carb, flavorful twist on the classic quesadilla. Packed with tender seasoned chicken, sautéed bell peppers and onions, and a melty blend of cheddar and mozzarella cheeses, all wrapped in low-carb tortillas, it’s perfect for a quick, satisfying meal that fits a ketogenic lifestyle.
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 and pepper to taste (to be added during cooking)
- 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 Toppings
- Sour cream
- Salsa (optional, not included in original ingredients but recommended for serving)
Instructions
- Prepare and Cook 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 pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
- Sauté Vegetables: Remove the cooked chicken from the skillet. In the same skillet, add the chopped bell peppers and diced onion. Sauté over medium heat until the vegetables are soft and fragrant, about 5 minutes.
- Assemble Quesadilla: In another skillet, heat one low-carb tortilla over medium heat. On half of the tortilla, sprinkle a mixture of shredded cheddar and mozzarella cheeses. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese. Then add more cheese on top before folding the tortilla over to create a half-moon shape.
- Cook Quesadilla: Cook the quesadilla for about 3-4 minutes on each side, flipping carefully, until the tortilla is golden brown, crispy, and the cheese inside has melted.
- Serve: Remove the quesadilla from the skillet and slice it into wedges. Serve warm with optional sour cream or salsa for dipping.
Notes
- You can substitute the low-carb tortillas with almond flour tortillas for an even lower carb count.
- Adjust the seasoning according to your taste preference—add chili powder or cayenne for some heat.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness; avoid microwave reheating to prevent sogginess.
- Ensure chicken is cooked to the safe internal temperature of 165°F for food safety.
- Use a non-stick skillet or lightly oil the pan to prevent sticking when cooking quesadillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
