Servings: 1 serving
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients
- 1 lb. Boneless, skinless chicken breast, cooked and shredded
- 2 large Low-carb tortillas
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Chopped onion
- 1/4 cup Chopped bell pepper
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- Salt and pepper to taste
- Optional toppings: Sour cream, guacamole, salsa
Instructions
- Heat olive oil in a pan over medium heat. Add onion and bell pepper and cook until softened about 5 minutes.
- Add shredded chicken to the pan with onion and bell pepper. Sprinkle chili powder, cumin, salt, and pepper over the chicken and vegetables. Stir to combine.
- Lay one tortilla flat on a plate or cutting board. Sprinkle 1/4 cup of shredded cheese over half of the tortilla.
- Spoon half of the chicken mixture over the cheese.
- Sprinkle another 1/4 cup of cheese on top of the chicken.
- Fold the tortilla in half, pressing down lightly to secure the filling.
- Repeat with the remaining tortilla and chicken mixture.
- Heat a large nonstick skillet over medium-high heat. Cook the quesadillas until the cheese is melted and the tortillas are lightly browned, about 2-3 minutes per side.
- Cut each quesadilla into 4 wedges and serve with desired toppings.
Enjoy your low-carb chicken quesadilla!
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 654 kcal
Carbohydrates: 7g
Protein: 52g
Fat: 43g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Quesadilla
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
