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
CuisineMexican, Spanish
|
|
Ingredients:
- 3 oz pepper jack
- 2.5 oz chicken breast grilled
- 1/2 avocado sliced thin
- 1 tsp chopped jalapeño
- 1 low carb wrap
Spices
- 1/4 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions:
-
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!
