Ingredients:

For the Cheese Tortillas:

  • 2 cups shredded mozzarella cheese
  • 1 cup almond flour
  • 2 tablespoons cream cheese
  • 1 large egg

For the Chicken Filling:

  • 1 cup cooked and shredded chicken breast
  • 1/2 cup diced bell peppers (any color)
  • 1/4 cup diced red onion
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For Serving:

  • Guacamole
  • Sour cream
  • Salsa (choose a low-carb option)
  • Fresh cilantro, chopped

Instructions:

For the Cheese Tortillas:

  1. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted.
  2. Stir in the almond flour and egg until a dough forms.
  3. Divide the dough into two portions. Roll each portion between two sheets of parchment paper to form thin tortillas.
  4. Heat a non-stick skillet over medium heat. Cook each tortilla for 2-3 minutes on each side until golden brown. Set aside.

For the Chicken Filling:

  1. In a skillet, heat olive oil over medium heat.
  2. Add diced bell peppers and red onion. Sauté until they begin to soften.
  3. Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook until the chicken is heated through and the spices are well incorporated.

Assembly:

  1. Place one of the cheese tortillas in the skillet over medium heat.
  2. Spread half of the chicken filling evenly over one half of the tortilla.
  3. Fold the other half of the tortilla over the chicken filling, creating a half-moon shape.
  4. Press down with a spatula and cook for an additional 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
  5. Repeat the process with the second tortilla.

To Serve:

  1. Slice the quesadillas into wedges.
  2. Serve with guacamole, sour cream, salsa, and chopped cilantro.