Keto Chicken Quesadilla Recipe

Why make this recipe

Keto Chicken Quesadilla is a delicious and satisfying choice for anyone following a low-carb diet. It is packed with flavor from the seasoned chicken and melted cheese, while the low-carb tortillas keep it in line with your diet. This dish is quick to prepare and perfect for a weekday meal or a fun dinner with friends. Plus, it’s customizable! You can add your favorite veggies or spices to make it your own.

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 the chicken until it’s golden brown and reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked.
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 them over medium heat until they become soft and fragrant, about 5 minutes.
6. Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet.
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 the chicken and vegetables.
9. Fold the tortilla in half to cover the filling.
10. Cook the quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Carefully flip the quesadilla to avoid spilling 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. You can add a dollop of sour cream or a side of salsa for extra flavor. This dish pairs well with a fresh salad or some guacamole to add even more taste to your meal.

How to store Keto Chicken Quesadilla

To store leftover quesadilla, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 days. To reheat, simply warm it up in a skillet or the microwave until heated through.

Tips to make Keto Chicken Quesadilla

• Use rotisserie chicken for a faster option.
• Feel free to add other veggies like mushrooms or spinach for more flavors.
• For extra spice, add chopped jalapeños or a sprinkle of chili powder.

Variation

You can easily switch up the types of cheese used in this recipe. Try pepper jack for a kick or a blend of different cheeses for unique flavors.

FAQs

Q: Can I make this quesadilla vegetarian?
A: Yes! You can substitute the chicken with beans or extra vegetables like zucchini and mushrooms.

Q: What if I don’t have low-carb tortillas?
A: You can use regular tortillas, but keep in mind that it will increase the carb content of the meal.

Q: Can I freeze leftovers?
A: Yes, you can freeze the cooked quesadillas. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. When ready to eat, thaw and reheat in a skillet.

Keto Chicken Quesadilla

A delicious and satisfying low-carb quesadilla packed with seasoned chicken and melted cheese, customizable with your favorite veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Low-Carb, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound boneless, skinless chicken breasts about 3-4 breasts
• 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 pieces low-carb tortillas
• 2 tbsp olive oil
• 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 the chicken until it’s golden brown and 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 them until they become soft and fragrant, about 5 minutes.

Cooking

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

Serving

1. Serve warm with a dollop of sour cream or salsa on the side for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 days. Reheat in a skillet or microwave. For a faster option, use rotisserie chicken. Feel free to add other veggies like mushrooms or spinach for more flavor. For extra spice, add chopped jalapeños or chili powder.