Keto Chicken and Cheese Quesadilla
Craving a cheesy, satisfying dish that fits perfectly into your low-carb lifestyle? This Keto Chicken and Cheese Quesadilla is pure comfort food with a healthy twist! Packed with tender, smoky chicken seasoned with paprika, garlic, and onion powders, and layered with a rich blend of cheddar, Monterey Jack, and creamy cream cheese, this recipe transforms traditional quesadillas into a keto-friendly delight. Low-carb tortillas encase the melty, savory filling, while a quick sear in buttery perfection gives them a golden, crispy exterior. Topped with fresh cilantro for a burst of freshness, it’s a quick and easy option for busy weeknight dinners or a game day snack. Ready in just 35 minutes, this keto quesadilla is sure to become a favorite for anyone seeking a guilt-free, high-fat, low-carb meal!
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Recipe Information
Ingredients
- 1 large chicken breast
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large low-carb tortillas
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons cream cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon butter
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
Slice the chicken breast into small, bite-sized strips.
In a medium bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken strips and toss to coat evenly.
Heat a large skillet over medium-high heat. Add the seasoned chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken is cooked through and golden brown. Remove from the skillet and set aside.
In a medium-sized bowl, mix together the cheddar cheese, Monterey Jack cheese, cream cheese, and chopped cilantro.
Lay one low-carb tortilla on the baking sheet. Sprinkle half of the cheese mixture onto the tortilla, evenly distributing it. Layer the cooked chicken strips over the cheese. Top with the remaining cheese mixture and place the second tortilla on top.
Melt the butter in the skillet over medium heat. Gently place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese has melted. Carefully watch to prevent burning.
Transfer the quesadilla to the preheated oven for about 5 minutes to ensure everything is heated through and the cheese is fully melted.
Remove from the oven, let it cool for a minute, and then cut into wedges. Serve immediately.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 3.5 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1874 mg | 144% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
