Keto Quesadillas are a delightful mix of well-seasoned chicken, aromatic onions, vibrant red peppers, and a hint of smoky heat from chipotle chili pepper. All of this goodness is tucked inside a crunchy tortilla with a generous helping of shredded cheese, promising a meal that will have your family asking for seconds.
– 1 pound boneless chicken cubed – 2 tablespoons keto taco seasoning – 2 tablespoons avocado oil divided – ½ cup diced onion – ½ cup diced red pepper – 1 chipotle chili pepper in adobo sauce diced fine – 8 ounces shredded cheddar cheese – 4 keto tortillas – For Serving: Salsa Sour Cream, Avocado, Cilantro
01
Place the chicken in a medium bowl and toss with the taco seasoning. Allow to sit at room temperature for at least 15 minutes, or refrigerate overnight. Heat a skillet to medium-high heat and add 1 tablespoon of the oil.
02
Cook the chicken, stirring often for 8 minutes. Add the onion, red pepper, and chipotle chili pepper and cook for another 5 minutes.
03
Transfer the meat and vegetables to a clean bowl. Reduce the heat to medium-low and carefully wipe the skillet clean.
04
Add the remaining 1 tablespoon of oil to the skillet. Place the tortilla in the skillet, working in batches as necessary.
05
Top with the meat, vegetables, and cheese. Add a second tortilla on top.
06
Cook, turning once until the tortillas are brown and crispy and the cheese is melted, about 7 to 10 minutes. Transfer to a cutting board and cut into wedges.