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This keto-friendly chicken quesadilla recipe is going to make you dance with joy. A grain-free low carb quesadilla that will surely satisfy that Mexican food craving.
Oh my god! This low-carb Keto Chicken Quesadilla is one of my new favorite dinners. A creamy, delicious dinner you’ll be sure to love!
HOW TO MAKE KETO CHICKEN QUESADILLAS
I could, of course, make my own keto wraps with which to make the quesadillas, but that’s a whole other step and doesn’t make for an easy dinner. There are a number of keto wrap and tortilla recipes out there and I am sure a few of them are pretty decent.
When developing this chicken quesadilla recipe, I did my research on how to make it extra delicious. I could have just purchased some cooked chicken and tossed it in there with some cheese. But I wanted to make it really flavorful so I purchased some chicken thighs, chopped them up, and cooked them with some green pepper, onions, and a little bit of taco seasoning.
That filling was so good, I had trouble not eating it all on its own and saving some for the actual quesadillas! But in the end, I was very glad I managed to control myself.
I used both the Mexi Cabbage crusts and the Zucchini crusts for this chicken quesadilla recipe. Both have been a huge hit with my family, but the Mexi Cabbage seemed more fitting. They were both delicious, though. And I love how they crisped up in the pan to give you the true chicken quesadilla experience.
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Ingredients
- 2 tbsp avocado oil divided
- 2 boneless skinless chicken thighs chopped into 1/2 inch pieces
- 1 tbsp taco seasoning
- 1/2 medium green pepper chopped into 1/2 inch pieces
- 2 medium green onions, thinly sliced white and light green parts only
- Salt and pepper to taste
- 2 packs KBosh Pizza Crusts
- 1 1/2 cups shredded cheddar or Mexican cheese
Instructions
In a large skillet over medium heat, heat 1 tablespoon of the avocado oil until shimmering but not smoking. Add the chicken and saute until mostly cooked through, about 5 minutes. Sprinkle with the taco seasoning.
Stir in the pepper and onions and continue to cook until the veggies are tender, another 3 to 5 minutes.
Transfer the chicken mixture to a bowl and wipe out the pan with a paper towel. Add another 1/2 tablespoons of the oil and reduce the heat to medium low.
Add one pizza crust to the pan and sprinkle with 1/2 cup of shredded cheese. Take half of the chicken filling and spread evenly over the cheese. Sprinkle with another 1/4 cup of cheese and lay a second pizza crust on top.
Cover the pan and cook until the cheese is melted and the bottom is browned, 2 to 4 minutes. Carefully flip over and cook another 2 minutes. Remove and let cook a few minutes before cutting into slices
Repeat with the remaining crusts, cheese, and filling.
More : KETO RASPBERRY CHOCOLATE CHIP MUFFINS RECIPE