Keto Chicken Quesadilla
Keto Chicken Quesadilla with seasoned chicken, sautéed peppers and onions, and melted cheese in crisp low carb tortillas.
Ingredients
Ingredients
- 4 boneless skinless chicken breasts about 1 lb
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
- 1 cup chopped bell peppers
- 1 small onion diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low carb tortillas 8 inch size
- Sour cream for serving (optional)
- Salsa for serving (optional)
Instructions
- Pat the chicken breasts dry and place them on a cutting board. Sprinkle both sides with cumin, paprika, garlic powder, salt, and black pepper, and rub the seasonings into the meat.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the seasoned chicken breasts in a single layer and cook for 5 to 7 minutes per side, until browned and cooked through to an internal temperature of 165°F.
- Transfer the cooked chicken to a plate. Let it rest for a few minutes, then dice or shred the chicken into bite size pieces and set aside.
- Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the chopped bell peppers and diced onion. Sauté for about 5 minutes, stirring often, until the vegetables are softened and lightly browned.
- Add the cooked chicken pieces back to the skillet with the vegetables. Stir to combine and warm through for 2 minutes, tasting and adjusting the seasoning with extra salt or pepper if needed. Turn the heat to low to keep the filling warm.
- In a clean large skillet, heat a thin layer of olive oil over medium to medium low heat. Place one low carb tortilla in the skillet.
- Sprinkle 1/4 cup shredded cheddar and 1/4 cup shredded mozzarella over one half of the tortilla, leaving a small border at the edge so the cheese does not spill out.
- Spoon about 1/4 of the warm chicken and vegetable mixture over the cheese in an even layer. Fold the empty half of the tortilla over the filling to form a half moon shape and press gently with a spatula.
- Cook the quesadilla for 3 to 4 minutes on the first side, until the bottom is golden brown and crisp and the cheese begins to melt. Carefully flip the quesadilla and cook for another 3 to 4 minutes, until the second side is golden and the cheese is completely melted.
- Transfer the cooked quesadilla to a cutting board and repeat steps 7 through 9 with the remaining tortillas, cheese, and filling, adding a little more oil to the skillet as needed between batches.
- Slice each quesadilla into wedges and serve hot with sour cream and salsa on the side if desired.
Notes
- Cut the cooked chicken into small pieces or shred it finely so the filling spreads evenly and the quesadillas hold together when sliced.
- Keep cooked quesadillas warm in a low oven set to 200°F while you finish the remaining batches.
- Use pre shredded cheese for speed, but freshly shredded cheese melts more smoothly in the quesadillas.
- For extra spice, add a pinch of chili powder or diced jalapeño to the chicken and vegetable mixture.
- Keep cooked quesadillas warm in a low oven set to 200°F while you finish the remaining batches.
- Use pre shredded cheese for speed, but freshly shredded cheese melts more smoothly in the quesadillas.
- For extra spice, add a pinch of chili powder or diced jalapeño to the chicken and vegetable mixture.