Description
A simple, gooey, and satisfying Keto Chicken Quesadilla full of vibrant flavors and low in carbs.
Ingredients
Scale
- 2 low-carb tortillas
- 1 cup cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup bell peppers, sliced
- 1/4 cup onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and guacamole for serving (optional)
Instructions
- Heat the olive oil in a skillet over medium heat until it shimmers invitingly.
- Add the sliced onions and bell peppers to the skillet. Sauté until they’re tender and fragrant, about 3-4 minutes.
- Toss the shredded cooked chicken into the skillet. Season with salt and pepper, and mix everything well.
- Remove the chicken and veggie mixture from the skillet and set it aside.
- Place one low-carb tortilla in the skillet and sprinkle half of the cheese evenly over it.
- Layer the chicken mixture on top of the cheese, then sprinkle the remaining cheese over the chicken.
- Carefully place another tortilla on top.
- Cook until the bottom tortilla is golden brown, about 2-3 minutes per side.
- Remove from heat, slice the quesadilla into wedges, and serve with sour cream and guacamole if desired.
Notes
Don’t overcook the veggies. Experiment with different cheeses and make it vegetarian by swapping chicken for black beans or extra veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg