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Keto Chicken Quesadilla

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Delicious and crispy keto chicken quesadilla filled with seasoned chicken, vibrant bell peppers, and gooey cheese, perfect for a low-carb meal.

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

  1. Prepare the chicken: Dice the boneless chicken breasts into bite-sized pieces for quick and even cooking.
  2. Heat the skillet: In a non-stick skillet, warm 2 tbsp of olive oil over medium heat.
  3. Cook the chicken: Add the diced chicken to the skillet and season with cumin, paprika, garlic powder, salt, and pepper. Sauté until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  4. Sauté the vegetables: Remove the chicken from the skillet, then add the chopped bell peppers and diced onions. Sauté for about 5 minutes until soft.
  5. Assemble the quesadilla: Heat another skillet. Lay one tortilla flat and sprinkle with cheddar and mozzarella, chicken, and sautéed vegetables. Top with more cheese before folding the tortilla.
  6. Cook to perfection: Cook the quesadilla for about 3-4 minutes on each side until golden brown and crispy.
  7. Finish and serve: Remove from skillet, slice into wedges, and serve warm with sour cream or salsa.

Notes

Make-ahead by preparing filling a day in advance and storing in the fridge. Can substitute the chicken with other proteins like shredded beef or beans.

Nutrition

Keywords: keto recipe, chicken quesadilla, low-carb meal, healthy dinner, Mexican food

Find it online: https://oliviatable.com/keto-chicken-quesadilla-recipe/