Description
Indulge in a delicious low-carb treat with this Keto Chicken Quesadilla recipe. Packed with flavor and gooey cheese, it’s a perfect option for a quick and satisfying meal.
Ingredients
Scale
Tortilla:
- 2 large low-carb tortillas
Chicken Filling:
- 1 cup cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons cream cheese, softened
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Salsa
- Guacamole
Instructions
- Prepare Chicken Mixture: In a medium bowl, mix shredded chicken with cream cheese, chili powder, cumin, garlic powder, salt, and pepper until well combined.
- Cook Quesadilla: Heat a skillet over medium heat and melt butter. Place one tortilla in the skillet, sprinkle with half the cheddar and Monterey Jack cheeses, spread chicken mixture evenly over the cheese, then top with remaining cheese and the second tortilla. Cook 2–3 minutes per side until tortilla is golden and cheese is melted.
- Serve: Remove from skillet and cut into wedges. Serve warm with sour cream, salsa, or guacamole.
Notes
- For extra crispiness, press quesadilla gently with a spatula while cooking.
- You can use rotisserie chicken for convenience.
- Jalapeños or diced green chiles can be added for heat.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired, Low-Carb
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 430
- Sugar: 1 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
