Low Carb Quesadilla
Craving a bold and satisfying meal that’s both indulgent and keto-friendly? This Low Carb Quesadilla features crispy, golden cheese tortillas stuffed with a flavorful medley of seasoned chicken, sautéed bell peppers, and red onion. Perfectly spiced with taco seasoning and paired with creamy avocado, fresh salsa, and tangy sour cream, each bite is a mouthwatering explosion of flavor. With just 15 minutes of prep and 10 minutes of cook time, this quick and easy recipe transforms traditional quesadillas into a low-carb delight without compromising on taste. Whether you’re following a low-carb lifestyle or simply looking to switch up taco night, this gluten-free, protein-packed meal is sure to impress!
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Recipe Information
Ingredients
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Cooked chicken breast, shredded
- 1 cup Bell peppers, diced
- 0.5 cup Red onion, finely chopped
- 1 tablespoon Olive oil
- 1 teaspoon Taco seasoning
- 0.5 cup Sour cream
- 0.5 cup Fresh salsa
- 1 Avocado, sliced
- 1 tablespoon Fresh cilantro, chopped (optional)
Instructions
Preheat a non-stick skillet over medium heat.
To make the cheese tortillas, sprinkle 1/2 cup of shredded cheddar cheese onto the hot skillet in an even circle, about 6 inches in diameter.
Allow the cheese to melt completely and cook until the edges turn golden brown and the cheese forms a flexible crust, about 3-4 minutes.
Carefully lift the cheese tortilla from the skillet and set it aside on a plate to cool slightly. Repeat the process to make the second cheese tortilla.
In the same skillet, heat olive oil over medium heat. Add diced bell peppers and chopped red onion, sautéing for 3-4 minutes until slightly softened.
Add shredded chicken and taco seasoning to the skillet, stirring to mix well. Cook for another 2-3 minutes until warmed through.
Lay one cheese tortilla flat and spread half of the chicken and vegetable mixture over one side.
Fold the cheese tortilla in half and press gently. Repeat with the second cheese tortilla and remaining filling.
Cut the quesadillas into wedges. Serve warm with sour cream, fresh salsa, slices of avocado, and a sprinkle of fresh cilantro if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.6 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2671 mg | 205% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1992 mg | 42% | |
*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.
