Description
A low-carb twist on a classic quesadilla featuring a crispy cheese shell filled with shredded chicken, bell peppers, and tomatoes.
Ingredients
Scale
- 1 1/2 Cups Mozzarella Cheese
- 1 1/2 Cups Cheddar Cheese
- 1 Cup Cooked Chicken (shredded or diced)
- 1/4 Cup Bell Pepper (sliced)
- 1/4 Cup Diced Tomato
- 1/8 Cup Green Onion (chopped)
- Garlic powder (to taste)
- Onion powder (to taste)
- Salt (to taste)
- Pepper (to taste)
- Olive oil or butter (for cooking)
Instructions
- Preheat the oven to 400°F and line a pizza pan with parchment paper.
- In a mixing bowl, combine mozzarella and cheddar cheese thoroughly.
- Spread the cheese mixture evenly over the parchment paper in a circular shape.
- Bake for about 5 minutes until bubbly and starting to brown.
- Remove excess oil by gently blotting it with a paper towel.
- Place cooked chicken, bell peppers, diced tomato, and green onion on one half of the cheese shell.
- Season lightly with garlic powder, onion powder, salt, and pepper.
- Fold the cheese shell over the fillings and press to seal.
- Return to the oven for an additional 4–5 minutes until golden brown.
- Serve warm with sour cream, salsa, or guacamole.
Notes
For a spicy kick, swap cheddar for pepper jack or add hot sauce to the chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: keto, chicken, quesadilla, low-carb, cheese