One of my favorite meals for lunch or dinner throughout my teen years was a jack cheese and keto chicken quesadilla with jalapeño (sometimes cut as well). Add some delicious condiment and cream and that I was in heaven! I might continuously apprehend from constant little, authentic Mexican eating house multiple times every week. Unhealthy? certain. Delicious? Absolutely! Buckeye State my god! This low-carb Keto Chicken Quesadilla is one in all my new favorite dinners. A creamy, delicious dinner you’ll make certain to love!
Macros per quesadilla:
• 654 Calories
• 43g of Fat
• 52g of Protein
• 7g of Carbs
CourseAppetizer, Dinner, Lunch
- 3 oz pepper jack
- 2.5 oz chicken breast grilled
- 1/2 avocado sliced thin
- 1 tsp chopped jalapeño
- 1 low carb wrap
- 1/4 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/4 tsp garlic powder
- 1/4 tsp salt
If not already done, grill the chicken breast with spices (optional) for additional flavor. Make sure it’s chopped so it cooks quicker and is ready to go into your quesadilla.
Place your wrap on a frying pan wide enough to allow the wrap to lay as fully flat as possible on medium heat.
After a 2 minutes, flip the wrap over and begin laying out the pepper jack. Don’t get too close to the corners (leave a little less than in inch from the edges of the wrap).
Add the chopped chicken breast, sliced avocado and jalapeño to only one half of the wrap.
Fold the wrap over with a spatula and press down to flatten (not too much!). This will ensure the melted cheese glues the quesadilla together.
Take off the pan and cut into thirds. Enjoy with salsa and/or sour cream!