Low Carb Chicken Cheese Quesadilla
Satisfy your craving for a cheesy, flavorful meal without the carbs with this irresistible Low Carb Chicken Cheese Quesadilla recipe! Perfectly seasoned shredded chicken is sautéed with vibrant green bell peppers, red onion, and garlic, then layered with melted cheddar cheese inside golden, crisp low-carb tortillas. A quick and easy weeknight dinner, this keto-friendly quesadilla comes together in just 30 minutes, making it a go-to for busy schedules. Serve up these hearty wedges with creamy sour cream or guacamole for a satisfying, guilt-free meal that doesn’t skimp on flavor. Whether you're following a low-carb lifestyle or simply looking for a healthier twist on a Tex-Mex classic, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Cooked chicken breast
- 2 Low carb tortillas
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter
- 0.5 cup Chopped green bell pepper
- 0.5 cup Chopped red onion
- 2 cloves Minced garlic
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Begin by shredding the cooked chicken breast into bite-sized pieces.
In a skillet, heat olive oil over medium heat. Add chopped green bell pepper and red onion. Sauté until softened, about 3-4 minutes.
Add minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the shredded chicken, and season with salt and black pepper. Cook for another 2-3 minutes until everything is well combined and heated through, then remove from the skillet.
Wipe the skillet clean, then return to the stove and melt 1 tablespoon of butter over medium heat.
Place one low carb tortilla in the skillet. Sprinkle half of the cheddar cheese evenly over the tortilla.
Spread the chicken and vegetable mixture over the cheese, then top with the remaining cheese.
Place the second tortilla on top, pressing it down gently with a spatula.
Cook the quesadilla for 3-4 minutes, until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla with the spatula, adding another tablespoon of butter if needed.
Cook for an additional 3-4 minutes on the other side, ensuring the cheese has melted fully and the tortilla is browned.
Transfer the quesadilla to a cutting board. Allow it to cool for a minute before slicing it into wedges using a sharp knife or pizza cutter.
Serve warm, optionally with a side of sour cream or guacamole.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 5.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1058 mg | 81% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 489 mg | 10% | |
*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.
