Low Carb Taco Bell Style Chicken Quesadilla
Satisfy your fast-food cravings without the carbs with this Low Carb Taco Bell Style Chicken Quesadilla recipe! Packed with juicy shredded chicken, a creamy homemade chipotle sauce, and melty Mexican blend cheese, this easy-to-make quesadilla is a healthier twist on the iconic favorite. Made with low-carb tortillas and cooked to golden perfection in just minutes, it offers all the bold, smoky flavors you love in a guilt-free format. Perfect for a quick lunch or dinner, this recipe delivers comfort food indulgence while helping you stick to your low-carb lifestyle. Serve it warm with your favorite keto-friendly salsa or sour cream for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 2 Low-carb tortillas
- 1 cup Cooked chicken breast (shredded or diced)
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Mayonnaise
- 2 tablespoons Sour cream
- 0.5 teaspoon Chipotle chili powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 0.13 teaspoon Salt
- 1 teaspoon Olive oil or cooking spray
Instructions
In a small bowl, mix mayonnaise, sour cream, chipotle chili powder, paprika, garlic powder, onion powder, and salt until well combined. This is the creamy quesadilla sauce. Set aside.
Heat a non-stick skillet over medium heat and lightly grease it with olive oil or cooking spray.
Lay one low-carb tortilla flat on a clean surface. Spread about 1 tablespoon of the creamy sauce evenly on the tortilla.
Sprinkle 1/2 cup of shredded Mexican blend cheese evenly over the tortilla, leaving about 1/2 inch of space around the edges.
Distribute 1/2 cup of cooked chicken evenly over the cheese layer.
Spread another 1 tablespoon of the creamy sauce onto the second tortilla and place it sauce-side down on top of the chicken layer to form a quesadilla.
Carefully transfer the quesadilla to the heated skillet. Cook for 3-4 minutes on one side until the tortilla is golden brown and the cheese begins to melt. Flip carefully using a spatula and cook the other side for another 2-3 minutes.
Remove the quesadilla from the skillet and place it on a cutting board. Let it rest for 1-2 minutes before slicing into wedges.
Repeat the process with the remaining ingredients to make the second quesadilla.
Serve warm with additional sour cream or low-carb salsa, if desired.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 3.9 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 939 mg | 20% | |
*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.
