Low Carb Chicken and Cheese Quesadilla
Satisfy your cravings guilt-free with this flavorful Low Carb Chicken and Cheese Quesadilla recipe! Packed with protein-rich shredded chicken, vibrant green bell peppers, and red onions, each quesadilla is layered with creamy cheddar cheese and a hint of cream cheese for a luscious texture. Seasoned with fragrant garlic and chili powders, this dish is a perfect blend of spice and savoriness while keeping carbs to a minimum with low-carb tortillas. Ready in just 25 minutes, these quesadillas are pan-cooked to crispy perfection and served with tangy salsa and cooling sour cream for dipping. Ideal for a quick lunch or dinner, this keto-friendly recipe is a delicious way to enjoy classic quesadilla flavors without the carb-heavy guilt!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup, shredded Cooked Chicken Breast
- 2 Low Carb Tortillas
- 1 cup, shredded Cheddar Cheese
- 2 tablespoons Cream Cheese
- 0.5 cup, diced Green Bell Pepper
- 0.25 cup, diced Red Onion
- 0.5 teaspoon Chili Powder
- 0.5 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 cup, for serving Sour Cream
- 0.5 cup, for serving Salsa
Instructions
Begin by prepping your ingredients: dice the green bell pepper and red onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell pepper and red onion to the skillet. Sauté for about 3-4 minutes until they begin to soften.
Stir in the shredded chicken, chili powder, garlic powder, salt, and black pepper. Cook for another 2 minutes to warm the chicken and mix the flavors.
Remove the chicken and vegetable mixture from the pan and set it aside.
In the same skillet, lower the heat slightly and place one low carb tortilla flat.
Spread 1 tablespoon of cream cheese evenly across the tortilla.
Sprinkle half a cup of shredded cheddar cheese evenly over the cream cheese layer.
Add half of the chicken and vegetable mixture over the cheese.
Place the second tortilla on top and gently press down.
Cook the quesadilla for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Remove the quesadilla from the skillet and let it rest for a minute. Repeat with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve hot with sour cream and salsa on the side.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 17.5 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 930 mg | 72% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1133 mg | 24% | |
*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.
