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Keto Chicken Quesadilla

A delicious and satisfying low-carb quesadilla packed with seasoned chicken and melted cheese, customizable with your favorite veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.