Keto Chicken And Cheese Quesadilla Recipe

About this recipe

A low-carb twist on the classic quesadilla, featuring tender chicken, melted cheese, and green onions, all wrapped in a keto-friendly tortilla. Perfect for a quick and satisfying dinner.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Milky Mist Cooking Unsalted Butter
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 150 g Spring Onion (Kandychi Path)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Season 300 g of chicken breast with salt and pepper, then cook in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Let it rest for 5 minutes, then slice into thin strips.
2. 2. Lightly butter a non-stick skillet with 1 tbsp of unsalted butter and heat over medium-low heat.
3. 3. Place one keto-friendly tortilla in the skillet and sprinkle 50 g of shredded cheddar cheese over half of the tortilla.
4. 4. Add the cooked chicken slices and 2 tbsp of chopped green onions on top of the cheese. Fold the tortilla in half to cover the filling.
5. 5. Cook the quesadilla for 2-3 minutes on one side until golden brown, then carefully flip and cook the other side for another 2-3 minutes until the cheese is melted and the tortilla is toasted.
6. 6. Remove from the skillet, slice into wedges, and serve warm.