Description

This Keto Chicken Quesadilla is a low-carb, deliciously cheesy meal perfect for anyone following a ketogenic diet. Packed with tender, spiced chicken, sautéed bell peppers and onions, and a melty blend of cheddar and mozzarella cheeses wrapped in low-carb tortillas, this recipe delivers a satisfying, crispy quesadilla. Quick to prepare and cook on the stovetop, it makes an ideal weeknight dinner or snack that fits keto macros.

Ingredients

Scale

Chicken and Seasoning

3-4 boneless, skinless chicken breasts (about 1 pound)
2 tsp cumin
2 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
2 tbsp olive oil

Vegetables

1 cup chopped bell peppers (any color)
1 small onion, diced

Cheese and Wraps

1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 low-carb tortillas

Optional

Sour cream, for serving
Salsa, for serving

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Instructions

Prepare and Cook Chicken: Dice the chicken into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken and season with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it is golden brown and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add chopped bell peppers and diced onion. Sauté the vegetables over medium heat until they soften, approximately 5 minutes, which enhances their sweetness and flavor.
Assemble Quesadilla: Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. Sprinkle half of the shredded cheddar and mozzarella cheese evenly over one side of the tortilla. Add a scoop of the cooked chicken mixture on top of the cheese. Sprinkle additional cheese over the chicken, then fold the tortilla over to create a half-moon shape.
Cook Quesadilla: Cook each quesadilla for about 3-4 minutes on one side until it is golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes to ensure the cheese melts thoroughly and the tortilla is crisp on both sides.
Serve: Remove the quesadilla from the skillet and slice into wedges. Serve hot with optional sour cream or salsa on the side to add a creamy or tangy contrast to the crispy, cheesy quesadilla.

Notes

Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
Use low-carb tortillas specifically designed for keto to maintain low carbohydrate content.
You can customize the cheese blend by adding other keto-friendly cheeses such as Monterey Jack or pepper jack for extra flavor.
Sautéing the vegetables in the chicken’s cooking oil adds extra flavor and reduces dish cleanup.
Serve immediately to enjoy the quesadilla while the cheese is melty and the tortilla crispy.