Recipe makes 2 servings
Ingredients:
6 oz (170 g) cooked chicken breast, shredded or diced
½ cup (60 g) diced bell peppers
½ cup (60 g) diced onion
1 Tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
Salt and black pepper, to taste
1 cup (100 g) shredded cheddar
2 low-carb or keto tortillas (less than 5 g net carbs per tortilla)
2 Tbsp no-sugar-added salsa
1 Tbsp butter or coconut oil for toasting
Instructions:
Heat olive oil in a pan over medium heat. Add diced onion and bell peppers, cook for 4-5 minutes. Add cooked chicken, cumin, smoked paprika, salt and pepper. Mix well and heat through.
On one low-carb tortilla, spread salsa. Add half the cheese, the chicken-veggie filling, and top with remaining cheese. Place the second tortilla on top.
In a non-stick skillet, melt butter or coconut oil over medium heat. Toast quesadilla 2-3 minutes per side until golden brown and crispy.
Let rest for a minute, then slice, and serve.
Nutritional breakdown per serving (2 servings)
430 Calories
34g Protein
29g Fat
4g Fiber
9g Total Carbs
5g NET Carbs
