Enjoy a keto-friendly twist on the classic quesadilla with this recipe. The cheese shell adds a crispy texture while the seasoned chicken and veggies provide delicious flavors without the carbs.
Ingredients: 2 cups shredded mozzarella cheese. 1 cup shredded cooked chicken breast. 1/4 cup diced bell peppers. 2 tablespoons diced onions. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil.
Instructions: Warm up a nonstick pan over medium-low heat. Put chicken, bell peppers, onions, cilantro, cumin, chili powder, garlic powder, salt, and black pepper in a bowl. Add the shredded mozzarella cheese and mix it all together. Make a circle on the skillet with half of the cheese mixture spread out evenly. As soon as the cheese melts and the edges begin to brown, remove from the heat. With a spatula, carefully fold the quesadilla in half. Cook for another minute or two, until it is golden brown and crispy. To make the second quesadilla, do the same thing with the rest of the cheese mixture. Cut each quesadilla into wedges, and then serve them hot.
Prep Time: 10 minutes
Cook Time: 10 minutes
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