It’s impossible not to be a fan of these low carb chicken quesadillas. Follow our step-by-step guide and enjoy a quesadilla like straight out of a restaurant kitchen without breaking your diet.
6g Net Carb Low Carb Chicken Quesadillas
We brought you one of the tastiest recipes ever, which creates a low-carb and high-protein opportunity without breaking your diet.
This delicious recipe contains a full 94g of protein and is especially great for days when you’re working out.
It’s made from very easily accessible ingredients, while at the same time it’s ready in a short enough time that you don’t have to spend much time in the kitchen.
All you have to be careful about is accessing a tortilla with a maximum of 4-6g of net carb. In this way, the food will still remain low-carb.
Roll up your sleeves and enjoy making this dish that’s as delicious as it came out of a Mexican restaurant kitchen.
Low Carb Chicken Quesadillas (1 Serving)
Net Carb: 6g
Total Fat: 22g
Mission low-carb tortilla (1)
Chicken Breast (2 breasts)
White cheddar cheese (1/4 cup, shredded)
Egg (1 medium whole)
Egg white (2 egg whites)
Tomato (3 thin slices)
Garlic powder (1 tsp)
Oregano (1 tsp)
Paprika or chili flakes (1 tsp)
Salt and pepper
Recipe – 10min prep / 30min cooking time
In a large glass bowl, place the chicken breasts whole (uncut and unchopped)
Make deep cuts on them.
Sprinkle garlic powder, paprika, oregano, salt, and pepper on the breasts.
Mix it well.
Then preheat a non-stick pan.
Grease with spray oil.
Cook both sides of the chicken over medium heat.
Shred the cooked chicken and keep it aside.
Whisk an egg yolk and 2 egg whites in a small bowl.
Put the same non-stick pan on the stove and pour the eggs over medium-low heat.
Cover the eggs with a tortilla without waiting for them to cook.
When the egg is cooked, turn the tortilla over.
In this way, the cooked egg will face the top, and the tortilla will face the pan.
Tip: You can know when the egg is cooked by shaking the pan as if you were making an ordinary omelet or pancake. If it moves when you shake the pan lightly, it means you can now turn it over.
While the tortilla is still cooking over low heat, cut it into 3 thin or medium-thick tomato slices.
Put these on top of the egg and around the edge.
Sprinkle some salt and add the shredded chicken.
Tip: If you wish, you can use some chopped mushrooms as a filling.
Finally, put the shredded cheese and fold the egg tortilla.
Finally, continue cooking a little bit on both sides of the quesadilla.
Let it be a brown color.
Cut like pizza slices to get 4 slices.
Now let’s prepare the perfect dip for this legendary low carb quesadilla.
Recommendation: We recommend that you prepare the dip first and then prepare the quesadillas. Thus, the quesadilla does not cool down while preparing the sauce.
Creamy Avocado Dip Recipe (2 Servings)
Net Carb: 3g
Total Fat: 3g
Greek yogurt (2 tbsp, skimmed if possible)
Lime juice (1/2 lime)
Fresh parsley (1 handful / 2 tbsp, chopped)
Garlic powder (1 tsp)
Salt and pepper
Recipe – 5min prep time
Take a quarter of an avocado to start making the quesadilla dip.
Take it out of the peel and put it in a blender.
Add Greek yogurt, chopped parsley, lime juice, garlic powder or grated fresh garlic, and salt and pepper.
Blend until you get a thick consistency.
If the consistency is thin, add some more avocado.
The most important feature of this sauce (just as you can see in the image above) is that it has a thick consistency.
However, if you’re sure you won’t like it that way, you can dilute its texture with some water or Greek yogurt.
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