Description
This Keto Chicken Quesadilla recipe offers a low-carb twist on a classic favorite, combining tender seasoned chicken, colorful sautéed bell peppers and onions, and a blend of melted cheddar and mozzarella cheeses wrapped in crispy low-carb tortillas. Ready in 30 minutes, it’s a perfect quick and satisfying meal suitable for keto dieters and anyone seeking a flavorful, carb-conscious dish.
Ingredients
Scale
Chicken and Vegetables
- 3-4 boneless, skinless chicken breasts (about 1 pound)
- 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
Seasonings and Oil
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper, to taste
Optional
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Prepare and cook chicken: Dice the chicken breasts into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the diced chicken, then season with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it turns golden brown and reaches an internal temperature of 165°F (75°C), ensuring it’s fully cooked.
- Sauté vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the chopped bell peppers and diced onion. Sauté over medium heat until the vegetables are softened and tender, about 5 minutes.
- Assemble quesadillas: In a clean skillet over medium heat, lay one low-carb tortilla flat. Sprinkle half of the tortilla with a mix of shredded cheddar and mozzarella cheeses. Add a generous scoop of the cooked chicken mixture on top, then sprinkle more cheese over the chicken. Fold the tortilla over to cover the filling, creating a half-moon shape.
- Cook quesadillas: Cook each quesadilla for about 3-4 minutes on one side until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes, ensuring the cheese is melted and the tortilla is crispy on both sides.
- Serve: Remove the quesadilla from the skillet and slice into wedges. Serve warm with optional sour cream or salsa for added flavor.
Notes
- For extra flavor, you can add chopped jalapeños or a sprinkle of chili powder to the chicken seasoning.
- Make sure to use low-carb tortillas to keep the recipe keto-friendly.
- Using a non-stick skillet helps prevent sticking and makes flipping easier.
- Feel free to substitute cheddar and mozzarella with your preferred cheeses that melt well.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or air fryer to maintain crispiness.
