Low Carb Chicken Quesadillas
Elevate your taco night with these flavorful and satisfying Low Carb Chicken Quesadillas! Packed with tender spiced chicken, sautéed bell peppers, onions, and gooey melted cheddar cheese, this recipe swaps traditional tortillas for low-carb versions, making it perfect for keto or low-carb lifestyles. The combination of cumin and chili powder adds a smoky kick, while a quick skillet cook gives the quesadillas a perfectly crispy, golden exterior. In just 35 minutes, you can whip up this wholesome and delicious dish that’s ideal for a quick dinner or anytime craving. Serve with creamy sour cream and zesty guacamole for the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 4 pieces Low-carb tortillas
- 2 cups Cooked chicken breast
- 1.5 cups Shredded cheddar cheese
- 1 medium Bell pepper, thinly sliced
- 0.5 medium Onion, thinly sliced
- 2 tablespoons Olive oil
- 0.5 teaspoon Cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.5 cup Guacamole
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the sliced bell pepper and onion to the skillet and sauté for about 5 minutes or until they are softened.
In a medium bowl, combine the cooked chicken, cumin, chili powder, salt, and black pepper. Mix until the chicken is well-coated with the spices.
Add the chicken to the skillet with the vegetables and stir well. Cook for an additional 3-4 minutes until the chicken is heated through.
Remove the chicken and vegetable mixture from the skillet and set it aside.
Wipe the skillet clean and reduce the heat to medium. Add the remaining tablespoon of olive oil.
Place one low-carb tortilla in the skillet, and sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla.
Add 1/4 of the chicken and vegetable mixture on top of the cheese.
Fold the tortilla in half over the filling and press gently with a spatula.
Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Remove from the skillet and repeat with the remaining tortillas, adding more oil if needed.
Cut each quesadilla into wedges and serve warm with sour cream and guacamole on the side.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 19.3 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1835 mg | 141% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1334 mg | 28% | |
*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.
