Keto Chicken Quesadilla Recipe

Why make this recipe

Keto Chicken Quesadilla is a healthy twist on a classic favorite, perfect for anyone following a low-carb diet. It’s easy to prepare, packed with protein, and filled with flavorful ingredients. This recipe allows you to enjoy a tasty quesadilla without the guilt of traditional tortillas, making it a great option for lunch or dinner.

How to make Keto Chicken Quesadilla

Ingredients

• 3-4 boneless, skinless chicken breasts (about 1 pound)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup chopped bell peppers (any color)
• 1 small onion, diced
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 low-carb tortillas
• 2 tbsp olive oil
• Sour cream (optional, for serving)

Directions

1. Dice the chicken breasts into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat.
3. Add the chicken pieces and season them with cumin, paprika, garlic powder, salt, and pepper. Cook until golden brown and the chicken reaches an internal temperature of 165°F (75°C).
4. Remove the cooked chicken from the skillet and set aside.
5. In the same skillet, add the chopped bell peppers and diced onion. Sauté until soft and fragrant, about 5 minutes.
6. Heat another skillet over medium heat. Lay one low-carb tortilla flat in it.
7. Sprinkle half of the tortilla with a mix of shredded cheddar and mozzarella cheeses.
8. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese, then sprinkle more cheese over it.
9. Fold the tortilla in half to cover the filling.
10. Cook the quesadilla for about 3-4 minutes on each side, or until golden brown and crispy, and the cheese is melted inside. Carefully flip to avoid spilling the filling.
11. Remove the quesadilla from the skillet and slice it into wedges. Serve warm, optionally with sour cream or salsa on the side for dipping.

How to serve Keto Chicken Quesadilla

Serve your Keto Chicken Quesadilla warm, cut into wedges. It goes well with sour cream or salsa. You can also pair it with a simple salad or vegetables for a complete meal.

How to store Keto Chicken Quesadilla

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quesadilla in a skillet over low heat until warmed through, or microwave for a quick option.

Tips to make Keto Chicken Quesadilla

• Make sure to fully cook the chicken to keep it safe to eat.
• Don’t overload the quesadilla with filling, or it may be hard to close and flip.
• Experiment with different low-carb tortillas for variety.

Variation

For a spicy kick, add jalapeños or hot sauce to the filling. You can also switch up the vegetables based on what you have, like zucchini or spinach.

FAQs

Can I use other proteins in this recipe?
Yes, you can substitute the chicken with other proteins like turkey, shrimp, or even beef.

Are low-carb tortillas available everywhere?
Many grocery stores carry low-carb tortillas, or you can find them online. Just check the labels to ensure they suit your dietary needs.

Can I freeze the quesadillas?
Yes, you can freeze them before cooking. Wrap each quesadilla tightly in plastic wrap and freeze for up to 2 months. Thaw before cooking for best results.

Keto Chicken Quesadilla

A healthy twist on a classic favorite, perfect for low-carb diets. Packed with protein and flavor, these quesadillas are guilt-free and easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Keto, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts about 3-4 chicken breasts
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup chopped bell peppers any color
• 1 small onion diced
• 4 pieces low-carb tortillas
• 2 tbsp olive oil
• Salt and pepper to taste

Spices

• 2 tsp cumin
• 2 tsp paprika
• 1 tsp garlic powder

Optional Serving

• Sour cream optional, for serving

Method

 

Preparation

1. Dice the chicken breasts into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat.
3. Add the chicken pieces and season them with cumin, paprika, garlic powder, salt, and pepper. Cook until golden brown and the chicken reaches an internal temperature of 165°F (75°C).
4. Remove the cooked chicken from the skillet and set aside.

Cooking

1. In the same skillet, add the chopped bell peppers and diced onion. Sauté until soft and fragrant, about 5 minutes.
2. Heat another skillet over medium heat and lay one low-carb tortilla flat in it.
3. Sprinkle half of the tortilla with a mix of shredded cheddar and mozzarella cheeses.
4. Add a scoop of the cooked chicken and sautéed vegetable mixture on top of the cheese, then sprinkle more cheese over it.
5. Fold the tortilla in half to cover the filling and cook for about 3-4 minutes on each side, or until golden brown and crispy, and the cheese is melted inside.
6. Carefully flip to avoid spilling the filling.
7. Remove the quesadilla from the skillet and slice it into wedges.

Serving

1. Serve warm, optionally with sour cream or salsa on the side for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave. Ensure chicken is fully cooked and do not overload the quesadilla with filling.