Description
A delicious and flavorful Keto Chicken Quesadilla recipe that satisfies cravings while keeping carbs in check.
Ingredients
Scale
- 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)
Instructions
- Prep Your Ingredients: Chop those bell peppers and onion, shred the cheese, and season the chicken.
- Cook the Chicken: In a skillet over medium heat, drizzle in olive oil, add chicken breasts and season. Cook until golden brown, about 6-7 minutes per side.
- Shred the Chicken: Remove chicken and let it rest, then shred into bite-sized pieces.
- Sauté the Veggies: In the same skillet, toss in diced onion and bell peppers. Sauté until onion is translucent, about 5 minutes.
- Mix It Up: Combine chicken with veggies in the skillet and add salt and pepper to taste.
- Build Your Quesadillas: Heat a pan, place a tortilla, add cheese, chicken mixture, and more cheese. Fold and toast for 2-3 minutes per side.
- Serve it Up: Remove from the pan, cut into wedges, and serve warm with optional toppings like cilantro and sour cream.
Notes
For added freshness, serve with salsa or guacamole. Use non-stick pans to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Keto, Chicken, Quesadilla, Low-Carb, Mexican