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Keto Chicken Quesadilla Recipe (Low-Carb and Delicious!)

Keto Chicken Quesadilla

Welcome to a delightful culinary adventure that will revolutionize your meal prep and satisfy your cravings without the carbs! If you're on a ketogenic diet or just looking for a healthier alternative to your favorite comfort foods, this Keto Chicken Quesadilla is a must-try.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner, Lunch
Cuisine: Keto, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadilla
  • 2 large low-carb tortillas
  • 1 cup cooked chicken shredded
  • 1 cup shredded cheese cheddar or mozzarella
  • 1/2 cup bell peppers diced
  • 1/4 cup onion diced
  • 1 tbsp olive oil
  • 1 tsp taco seasoning
To taste
  • Salt
  • Pepper
Optional for serving
  • Sour cream
  • Salsa

Equipment

  • Skillet or Frying Pan
  • Spatula for flipping
  • Mixing bowl for combining ingredients
  • Knife and cutting board for chopping vegetables
  • Measuring cups and spoons

Method
 

  1. Step 1: Heat the olive oil in a skillet over medium heat. This will create a perfect base for sautéing your vegetables.
  2. Step 2: Add the diced bell peppers and onion to the skillet. Sauté them for about 3-5 minutes or until they are softened and fragrant.
  3. Step 3: In a mixing bowl, combine the shredded chicken, sautéed vegetables, taco seasoning, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices and flavors.
  4. Step 4: Place one low-carb tortilla in the skillet. Spread half of the chicken mixture evenly over the tortilla, followed by half of the shredded cheese.
  5. Step 5: Carefully place the second tortilla on top of the filling. Cook for about 3-5 minutes or until the bottom tortilla is golden brown and the cheese begins to melt.
  6. Step 6: Using a spatula, carefully flip the quesadilla over. Cook for an additional 3-5 minutes on the other side until it is golden brown and crispy.
  7. Step 7: Once cooked, remove the quesadilla from the skillet and let it cool for a minute. Then, cut it into wedges for easy serving. Enjoy with a dollop of sour cream and a side of salsa for extra flavor!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.