Description
This Keto Chicken Quesadilla is a low-carb, high-protein dish perfect for a quick and satisfying meal. Tender, seasoned chicken is sautéed with bell peppers and onions, then layered with melty cheddar and mozzarella cheeses inside low-carb tortillas. Crispy on the outside and gooey on the inside, these quesadillas are a delicious keto-friendly way to enjoy classic Mexican flavors without the carbs.
Ingredients
Scale
Chicken and Seasonings
- 3-4 boneless, skinless chicken breasts (about 1 pound), diced into bite-sized pieces
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Cheeses and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low-carb tortillas
Other
- 2 tbsp olive oil
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
Instructions
- Cook the Chicken: Dice the chicken into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken and season with cumin, paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add chopped bell peppers and diced onion. Sauté over medium heat until the vegetables soften, about 5 minutes.
- Assemble Quesadillas: Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. On half of the tortilla, sprinkle a layer of shredded cheddar and mozzarella cheese. Add a scoop of the cooked chicken and sautéed vegetable mixture on top, then add a little more cheese over the filling. Fold the tortilla over to cover the filling.
- Cook Quesadillas: Cook each quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy and the cheese inside has melted completely. Repeat with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges and serve warm. Optionally, serve with sour cream and salsa on the side for dipping.
Notes
- Use low-carb tortillas to keep the dish keto-friendly.
- Feel free to substitute cheeses to your preference as long as they melt well.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (75°C) for safety.
- Vegetables can be customized or added to according to your preference.
- Optional toppings like guacamole, sour cream, or salsa add extra flavor.
