Low Carb Beef Quesadilla
Looking for a delicious and guilt-free twist on a classic favorite? This Low Carb Beef Quesadilla is the perfect match for your healthy lifestyle while keeping all the bold flavors intact. Featuring juicy seasoned lean ground beef cooked with fragrant spices like cumin, chili powder, and paprika, it’s paired with sautéed onions and bell peppers for added texture and sweetness. Layered inside low-carb tortillas and melty cheddar cheese, this meal is quick to prepare and ideal for busy weeknights or casual gatherings. Finished with a sprinkle of fresh cilantro, these golden-brown quesadillas are bursting with flavor yet surprisingly light. Perfect for families and keto followers alike, serve them hot with your favorite dips for a truly satisfying low-carb meal.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 4 pieces low-carb tortillas
- 150 grams shredded cheddar cheese
- 2 tablespoons olive oil
- 1 whole small onion, diced
- 1 whole bell pepper, diced
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for about 3-4 minutes until they are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until no longer pink, about 6-8 minutes.
Drain any excess fat if necessary and stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for another 2 minutes to let the flavors meld together.
Remove the beef mixture from the skillet and transfer it to a bowl. Wipe the skillet clean with a paper towel.
Return the skillet to the heat and add the remaining 1 tablespoon of olive oil.
Place one low-carb tortilla in the skillet and sprinkle 1/4 of the shredded cheese over half of the tortilla.
Add 1/4 of the beef mixture over the cheese and then sprinkle some fresh cilantro.
Fold the empty half of the tortilla over the filled half to create a semi-circle.
Cook for 2-3 minutes per side, until the quesadilla is golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve hot.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 14.5 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1536 mg | 118% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 968 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.
