Keto Chicken Quesadilla: A Flavorful Low-Carb Delight

Welcome to our comprehensive guide on making the perfect Keto Chicken Quesadilla. This recipe offers a delicious, low-carb alternative to traditional quesadillas, ideal for anyone adhering to a ketogenic diet. Packed with flavor and satisfying textures, this dish is perfect for a quick meal or a delicious lunch. Follow our detailed instructions and tips to ensure a perfect keto quesadilla every time.

Ingredients

For the Quesadilla Filling:

  • 2 cups cooked chicken breast, shredded or diced (about 1 lb raw chicken breast)
  • 1 cup shredded cheddar cheese (or other low-carb cheese of your choice)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup finely chopped bell peppers (any color, optional for added flavor and texture)
  • 1/4 cup finely chopped onions
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder (optional for extra heat)
  • Salt and pepper to taste

For the Keto Tortillas:

  • 1 1/2 cups almond flour
  • 2 large eggs
  • 2 tbsp melted coconut oil (or unsalted butter)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup water (as needed to achieve the right consistency)

For Cooking:

  • 1 tbsp coconut oil (or olive oil) for greasing the skillet

Optional Toppings and Sides:

  • Sour cream (full-fat, for dipping)
  • Salsa (low-carb, homemade or store-bought with no added sugars)
  • Sliced avocado or guacamole
  • Fresh lime wedges

Instructions

  1. Prepare the Chicken:
    • If you don’t have pre-cooked chicken, start by poaching 1 lb of raw chicken breasts. Place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
    • Remove the chicken from the pot, let it cool slightly, then shred or dice into small pieces. You should have approximately 2 cups of shredded chicken.
  2. Mix the Quesadilla Filling:
    • In a large bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1/2 cup of shredded mozzarella cheese, 1/2 cup of finely chopped bell peppers (if using), 1/4 cup of finely chopped onions, and 1/4 cup of fresh cilantro.
    • Add 1 tsp of ground cumin, 1 tsp of paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 1/4 tsp of chili powder (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
  3. Prepare the Keto Tortillas:
    • In a large mixing bowl, combine 1 1/2 cups of almond flour, 1/2 tsp of baking powder, and 1/4 tsp of salt. Mix thoroughly.
    • In a separate bowl, whisk together 2 large eggs and 2 tbsp of melted coconut oil (or unsalted butter). Gradually add the wet ingredients to the dry ingredients, stirring to form a dough. If the dough is too dry, add water 1 tbsp at a time until you reach a pliable consistency.
  4. Roll Out the Tortillas:
    • Divide the dough into 4 equal portions. Place a portion between two sheets of parchment paper. Roll out the dough to about 1/8-inch thickness. If the dough sticks, use additional parchment paper to prevent sticking.
    • Repeat with the remaining dough portions.
  5. Cook the Tortillas:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with 1 tbsp of coconut oil or olive oil.
    • Cook each tortilla for about 1-2 minutes on each side or until golden brown and slightly crispy. Transfer cooked tortillas to a plate and cover with a kitchen towel to keep warm.
  6. Assemble the Quesadillas:
    • Place one tortilla in the skillet. Evenly spread 1/4 of the chicken filling over one half of the tortilla.
    • Fold the tortilla in half to cover the filling. Press down gently with a spatula to help the quesadilla hold its shape.
    • Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown. Remove from the skillet and set aside. Repeat with the remaining tortillas and filling.
  7. Slice and Serve:
    • Let the quesadillas cool slightly before slicing into wedges. Serve warm with optional toppings such as sour cream, salsa, sliced avocado, or fresh lime wedges.
  8. Storing Leftovers:
    • Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through and crispy.
  9. Reheating Tips:
    • For best results, reheat quesadillas in a skillet rather than the microwave to maintain their crispiness. Alternatively, you can use a toaster oven to reheat.
  10. Meal Prep and Batch Cooking:
    • These quesadillas are great for meal prepping. Prepare a batch of tortillas and chicken filling ahead of time, then assemble and cook the quesadillas as needed throughout the week.
  11. Dietary Adjustments:
    • For a dairy-free version, substitute the cheese with dairy-free cheese alternatives and use coconut oil in place of butter. Ensure all other ingredients align with your dietary preferences.
  12. Low-Carb Variations:
    • Add low-carb vegetables like spinach or mushrooms to the filling for added nutrition. Be sure to adjust the seasoning to accommodate any additional ingredients.
  13. Texture Tips:
    • For a more authentic quesadilla texture, use a higher-fat content cheese to ensure that it melts well and binds the filling together.
  14. Flavor Enhancements:
    • Enhance the flavor of the quesadilla filling by adding a squeeze of lime juice or a pinch of red pepper flakes for extra heat.
  15. Kid-Friendly Adjustments:
    • Make these quesadillas kid-friendly by using mild cheese and omitting any spicy seasonings. You can also add finely chopped vegetables to the filling for a nutritional boost.
  16. Serving Suggestions:
    • Serve the quesadillas with a side of fresh salad or low-carb coleslaw for a complete meal. Consider adding a side of homemade keto-friendly salsa for extra flavor.
  17. Portion Control:
    • Each quesadilla is made with a single tortilla and filling, which makes portion control easy. Enjoy one quesadilla as a serving or adjust based on your dietary needs.
  18. Preparation Tips:
    • To speed up the preparation process, consider using a rotisserie chicken or pre-cooked chicken breast. This reduces the overall cooking time and simplifies the recipe.
  19. Storage Solutions:
    • For optimal freshness, store quesadillas in individual portions and reheat only the amount needed. This helps maintain their crispy texture and flavor.
  20. Nutritional Information and SmartPoints:

Nutritional Information (Per Quesadilla, Makes 4 Servings)

  • Calories: 300
  • Total Fat: 22g
    • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 600mg
  • Total Carbohydrates: 10g
    • Dietary Fiber: 4g
    • Sugars: 2g
  • Net Carbohydrates: 6g
  • Protein: 22g

SmartPoints Value:

  • SmartPoints: 7 (per quesadilla, based on Weight Watchers 2024 calculation)

Conclusion

Our Keto Chicken Quesadilla recipe offers a flavorful, low-carb alternative to traditional quesadillas. With a crispy almond flour tortilla and a savory chicken filling, this dish is perfect for a quick meal or a satisfying lunch. By following this detailed guide, you can enjoy a delicious keto-friendly quesadilla that aligns with your dietary goals. Enjoy the rich flavors and satisfying textures of this versatile and easy-to-make meal.