Keto Qesadillas
These Keto Quesadillas are cheesy, protein-packed, and low-carb! Perfect for a quick lunch or dinner that keeps your keto lifestyle on track.
Equipment
- Skillet
- Spatula
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1/2 cup bell peppers diced
- 1/2 large onion sliced thin
- 2 pieces low-carb tortillas
- 1 cup shredded cheese cheddar, mozzarella, or blend
- 1 cup protein of choice grilled chicken, shrimp, beef, or tofu
- 1 teaspoon taco seasoning
Instructions
- Begin by dicing the bell peppers and slicing the onion. Shred your cheese and cook your protein if it’s not pre-cooked.
- Heat a skillet over medium heat and add a splash of oil if needed. Add the diced bell peppers and sliced onion. Sauté for 3-4 minutes until softened and fragrant.
- Stir in your choice of protein and taco seasoning. Cook for 2-3 minutes until heated through.
- Lay one low-carb tortilla in the skillet. Sprinkle half of the shredded cheese evenly over it. Add the sautéed mixture, then the remaining cheese. Top with the second tortilla.
- Cook for 3-4 minutes until the bottom tortilla is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes.
- Remove from skillet once crispy and cheese melted. Let cool for a minute, then slice into wedges and serve with keto-friendly sauces like sour cream or guacamole.
Notes
- Use cauliflower tortillas for an even lower-carb option.
- Swap protein with ground turkey, beef, or vegan alternatives for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet or microwave.
- Do not overfill the quesadilla to avoid difficulty flipping.
- Let the quesadilla rest after cooking to help the cheese set for easier slicing.