Keto Chicken Quesadilla Recipe

Introduction

Welcome to a keto twist on a classic favorite—Keto Chicken Quesadilla. This recipe reimagines the traditional quesadilla, making it suitable for those following a ketogenic or low-carb lifestyle while still delivering the rich flavors and satisfying textures you love. Whether you’re looking for a quick lunch, a tasty dinner, or a savory snack, this dish is designed to be both delicious and nutritious. With a crisp almond flour tortilla, tender chicken, and a blend of melted cheeses, it’s a meal that satisfies without straying from your health goals.

Ingredients

For the Tortillas:

  • 1 1/2 cups almond flour (for a low-carb, grain-free base)
  • 1/4 cup coconut flour (to help with texture and binding)
  • 1/4 cup shredded mozzarella cheese (adds a slight chewiness)
  • 2 large eggs (to bind the dough)
  • 1/2 teaspoon baking powder (to help the tortillas rise slightly)
  • 1/2 teaspoon salt (for flavor)
  • 1/4 teaspoon garlic powder (optional, for added flavor)
  • 2 tablespoons olive oil (for cooking)

For the Chicken Filling:

  • 2 cups cooked chicken breast, shredded (approximately 1 pound or 450 grams, cooked and shredded)
  • 1 cup shredded cheddar cheese (for a sharp flavor)
  • 1/2 cup diced bell pepper (any color, for added crunch and nutrition)
  • 1/4 cup diced onion (adds sweetness and depth)
  • 1/2 cup salsa (choose a low-carb salsa to keep it keto-friendly)
  • 1 tablespoon olive oil (for sautéing)
  • 1 teaspoon ground cumin (adds a warm, earthy flavor)
  • 1/2 teaspoon paprika (for a subtle smokiness)
  • 1/2 teaspoon chili powder (for a hint of spice)
  • Salt and pepper to taste

For Serving:

  • 1/4 cup sour cream (for dipping, optional)
  • 1/4 cup guacamole (for a creamy, flavorful addition, optional)
  • Chopped fresh cilantro (for garnish, optional)
  • Lime wedges (for a fresh squeeze, optional)

Instructions

Making the Tortillas:

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the tortillas from sticking and ensure they cook evenly.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, and baking powder. Mix well to ensure the baking powder is evenly distributed throughout the flour.
  3. Add Wet Ingredients: Add the shredded mozzarella cheese to the dry ingredients. In a separate bowl, whisk the eggs and then add them to the mixture. Combine until the dough starts to come together. You may need to use your hands to fully incorporate the ingredients.
  4. Knead and Roll Out the Dough: Transfer the dough onto a sheet of parchment paper. Place another piece of parchment paper on top of the dough and use a rolling pin to roll it out to about 1/8 inch thickness. This ensures the tortillas are thin enough to be pliable but sturdy enough to hold the filling.
  5. Cut and Bake the Tortillas: Using a round cutter or a knife, cut the dough into circles or desired shapes. Transfer the cut dough to the prepared baking sheet. Brush the tops lightly with olive oil. Bake in the preheated oven for 8-10 minutes, or until they start to turn golden brown. Allow the tortillas to cool slightly before using.

Preparing the Chicken Filling:

  1. Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until the vegetables are softened and beginning to caramelize.
  2. Add Chicken and Spices: Add the shredded chicken to the skillet. Stir in the ground cumin, paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, or until the chicken is heated through and the spices are well incorporated.
  3. Mix in Salsa: Stir in the salsa, and cook for another 2-3 minutes to allow the flavors to meld together. Remove the skillet from heat.

Assembling the Quesadillas:

  1. Heat a Skillet: In a clean skillet or griddle, heat a small amount of olive oil over medium heat. You can use a non-stick spray or a light drizzle of oil to prevent sticking.
  2. Add Filling to Tortilla: Place one tortilla in the skillet. Spread a layer of the chicken mixture evenly over half of the tortilla. Sprinkle with shredded cheddar cheese.
  3. Fold and Cook: Fold the tortilla over to cover the filling. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Press down gently with a spatula to ensure even cooking.
  4. Repeat: Repeat the process with the remaining tortillas and filling.

Nutrition Information

Serving Size: 1 quesadilla (half of one tortilla with filling)
Calories per Serving: 350
Total Carbohydrates: 14 grams
Net Carbohydrates: 8 grams
Protein: 25 grams
Fat: 24 grams
Sodium: 500 mg

SmartPoints® Value (WW): 8 points per serving (Note: SmartPoints® values are approximate and may vary based on specific ingredients and brands used.)

Additional Tips

  1. Customizing Fillings: Feel free to experiment with other low-carb vegetables or different types of cheese. Spinach, mushrooms, or zucchini can be great additions. Use what you have on hand to personalize your quesadilla.
  2. Tortilla Variations: If you prefer a thicker tortilla, roll the dough slightly thicker and adjust the baking time as needed.
  3. Make Ahead: Prepare the tortillas and chicken filling in advance. Store them separately in the refrigerator for up to 3 days. When ready to eat, simply assemble and cook the quesadillas.
  4. Freezing: You can freeze assembled quesadillas. To do so, place them between layers of parchment paper and store them in a freezer-safe bag or container. Reheat in a skillet or oven until heated through.
  5. Serving Suggestions: Serve with fresh salsa, sour cream, and guacamole for added flavor. A side salad or some steamed vegetables can complement the meal perfectly.
  6. Kid-Friendly Option: For a milder version, reduce the spices or use a milder cheese. You can also add in some finely chopped veggies to make the dish more appealing to children.
  7. Allergen Information: This recipe is gluten-free and can be adjusted
    for other dietary needs. For a dairy-free version, substitute the cheese with a dairy-free alternative.

Conclusion

This Keto Chicken Quesadilla recipe combines all the flavors of a classic quesadilla with a low-carb, ketogenic twist. The homemade almond flour tortillas offer a satisfying crunch, while the savory chicken filling delivers both flavor and protein. Whether you’re meal prepping, serving a family dinner, or just craving a quick and tasty snack, this recipe is both versatile and delicious. With a focus on wholesome ingredients and nutrient-rich components, it supports your health goals without compromising on taste.