Keto Chicken Quesadillas: A Low-Carb Delight

Introduction:

Welcome to a tantalizing twist on a classic favorite! These Keto Chicken Quesadillas are a low-carb, high-flavor delight that will satisfy your cravings while keeping your keto goals on track. With a blend of savory chicken, melted cheese, and a perfectly crisp, low-carb tortilla, this recipe is designed to offer all the indulgence without the carbs. Ideal for lunch, dinner, or a hearty snack, these quesadillas are versatile and packed with nutrients. Let’s dive into the details of this delicious and nutritious dish.

Ingredients:

For the Chicken Filling:

  • 2 large boneless, skinless chicken breasts (about 1 lb or 450g)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For the Quesadilla Assembly:

  • 4 large keto-friendly tortillas (such as almond flour or coconut flour tortillas)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced bell peppers (red, green, or yellow)
  • 1/4 cup finely chopped onions
  • 1/4 cup chopped fresh cilantro (optional for garnish)

For Serving:

  • 1/2 cup sour cream
  • 1/2 cup salsa (low-carb)
  • 1/4 cup sliced jalapeños (optional for extra heat)

Nutritional Information:

Per Serving (1 quesadilla):

  • Calories: 420
  • Total Carbohydrates: 7g
    • Net Carbohydrates: 4g
  • Protein: 30g
  • Fat: 30g
  • Fiber: 3g

Weight Watchers SmartPoints:

  • Freestyle: 7 points per serving

Instructions:

  1. Prepare the Chicken:
    • Start by seasoning the chicken breasts. In a small bowl, mix paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper.
    • Rub the seasoning mixture evenly over both sides of the chicken breasts.
  2. Cook the Chicken:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the seasoned chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
    • Once cooked, transfer the chicken to a plate and let it rest for 5 minutes.
  3. Shred the Chicken:
    • After resting, use two forks to shred the chicken into bite-sized pieces.
  4. Prepare the Quesadilla Filling:
    • In a large mixing bowl, combine the shredded chicken, diced bell peppers, and chopped onions. Mix well to distribute the ingredients evenly.
  5. Assemble the Quesadillas:
    • Heat a non-stick skillet over medium heat.
    • Place one keto tortilla in the skillet and sprinkle half of the cheddar and mozzarella cheese evenly over the tortilla.
    • Spread half of the chicken mixture over the cheese.
    • Place another tortilla on top, pressing gently to ensure it sticks.
    • Cook for 2-3 minutes or until the bottom tortilla is golden brown and the cheese begins to melt.
    • Carefully flip the quesadilla and cook for another 2-3 minutes, until the other side is golden brown and the cheese is fully melted.
  6. Slice and Serve:
    • Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges.
    • Garnish with fresh cilantro if desired.
  7. Prepare the Condiments:
    • Serve with sour cream, low-carb salsa, and sliced jalapeños on the side.

Tips for Perfect Quesadillas:

  • Tortilla Choice: Ensure you use low-carb tortillas to keep this dish keto-friendly. Almond flour or coconut flour tortillas work well and provide a good texture.
  • Cooking the Chicken: Ensure the chicken is cooked thoroughly and has a good sear to enhance flavor.
  • Cheese Options: Feel free to experiment with different types of cheese such as Monterey Jack or pepper jack for varied flavors.
  • Spice Levels: Adjust the amount of seasoning and optional jalapeños according to your heat preference.

Variations:

  • Vegetable Add-Ins: Incorporate additional low-carb vegetables like spinach or mushrooms for added nutrition.
  • Spicy Kick: Add a sprinkle of chili powder or a dash of hot sauce to the chicken mixture for extra heat.

Storage:

  • Refrigeration: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the quesadillas by wrapping them individually in plastic wrap or aluminum foil. Reheat in the oven or on a skillet for best results.

Reheating Instructions:

  • Skillet: Heat on a skillet over medium heat for 2-3 minutes per side until heated through.
  • Oven: Place in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through.

Conclusion:

These Keto Chicken Quesadillas are an exceptional choice for those following a low-carb diet. They offer a delicious blend of flavors and textures while adhering to keto guidelines. Whether you’re preparing a quick lunch, a satisfying dinner, or a hearty snack, these quesadillas fit the bill perfectly. Enjoy the ease of preparation and the comfort of a familiar favorite with a keto-friendly twist!

Smart Cooking Tips:

  • Batch Cooking: Prepare extra chicken and store it for quick meals throughout the week.
  • Healthy Swaps: Use low-fat cheese or Greek yogurt as a substitute for sour cream to reduce calories and fat content.

Feel free to explore variations and make this recipe your own while maintaining its keto integrity. Bon appétit!