Keto Quesadillas

My keto quesadilla recipe takes low-carb tortillas and stuffs them with melty cheese, peppers, onions, and juicy taco meat. They’re pan-fried until golden and crisp…for 3 grams of net carbs!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 346kcal

Author Arman Liew

Ingredients

1/2 cup bell peppers
1/2 large onion
2 low carb tortillas
1 cup shredded cheese
1 cup protein of choice I used grilled chicken
1 teaspoon taco seasoning

Instructions

Place olive oil into a non-stick pan and place it over medium heat. Once hot, add the onions and bell peppers and fry for 2-3 minutes, until tender. Remove from the heat.
Place the tortillas onto a flat surface. Cover half the shredded cheese, protein of choice, and taco seasoning. Divide the onion/peppers mixture on top and fold in half.
Preheat a non-stick pan over medium heat. Once hot, place the two quesadillas on top and cook for 3-4 minutes, before flipping and cooking for a further 2 minutes, until the cheese has melted.
Remove the quesadillas from the heat and slice in half. Serve immediately with salsa and sour cream.

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.

TO FREEZE: Place leftovers in a ziplock bag and store in the freezer for up to 6 months.

TO REHEAT: Reheat in a preheated oven, air fryer, or non-stick skillet over medium heat until warm. Don’t microwave them, as they’ll become soggy.

Nutrition