Keto Chicken Cheese Quesadilla
Dive into the flavors of this Keto Chicken Cheese Quesadilla, a low-carb twist on a classic favorite! Perfectly seasoned chicken strips are sautéed with a blend of smoked paprika, garlic powder, and olive oil, then layered with melted mozzarella and cheddar cheeses inside crispy low-carb tortillas. Add a pop of color and freshness with tender sautéed green bell peppers and red onions, creating a filling that’s as vibrant as it is delicious. Cooked to golden perfection in butter and served with creamy sour cream and rich guacamole, this recipe is quick to prepare, satisfying, and packed with protein. Ideal for busy weeknights or casual gatherings, this gluten-free quesadilla is a hassle-free, keto-friendly way to enjoy Tex-Mex comfort food without breaking your diet.
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Recipe Information
Ingredients
- 1 large chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 medium low-carb tortillas
- 2 tablespoons butter
- 0.5 medium green bell pepper
- 0.5 medium red onion
- 0.5 cup sour cream
- 0.5 cup guacamole
Instructions
Begin by prepping the chicken. Slice the chicken breast into thin strips.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the strips of chicken with salt, pepper, smoked paprika, and garlic powder.
Cook the chicken strips thoroughly for about 6-8 minutes until they are nicely browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Slice the green bell pepper and red onion thinly, then sauté them in the skillet for about 3-4 minutes until they are tender. Remove from skillet and set aside.
Lay out the low-carb tortillas. On one half of each tortilla, sprinkle a mix of shredded mozzarella and cheddar cheese, layer with cooked chicken strips, and then add the sautéed vegetables.
Fold the tortilla over the filling to make a half-moon shape.
In a separate clean skillet over medium heat, melt 1 tablespoon of butter. Place one folded tortilla in the skillet, cooking for about 2-3 minutes on each side until golden brown and cheese is melted.
Repeat with the remaining tortillas, adding the remaining butter as needed.
Once done, slice each quesadilla into thirds or quarters.
Serve the quesadillas hot, with a dollop of sour cream and guacamole on the side for dipping.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 16.9 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2225 mg | 171% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1688 mg | 36% | |
*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.
