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Low-Carb Smoky Chicken Quesadillas

The Best Healthy Mexican Dinner: Smoky Chicken Quesadilla with Roasted Red Pepper Salsa is a quick and easy 15 min dinner recipe, its so good, so easy to make and tastes delicious.
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Prep Time: 5 minutes
Cook Time: 10 minutes
no resting time required: 0 minutes
Total Time: 15 minutes
Servings: 4 quesadillas
Calories: 946kcal
Author: Anjali

INGREDIENTS

For the Quesadilla

  • 2 large Tortillas I use tomato herb tortilla (such as Mission Carb Balance or a similar brand), feel free to swap with any low carb or whole wheat or even regular Tortillas
  • 1 cup Shredded Chicken rotisserie chicken works perfectly
  • ½ cup Sharp Red Cheddar Cheese freshly shredded
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Salt & Freshly cracked Black Pepper to taste

For the Toppings and Garnish

  • ¼ cup Sour Cream
  • Homemade Roasted Red Pepper Salsa recipe below
  • ¼ Red Onion very thinly sliced
  • 1 tablespoon White Vinegar or Apple Cider Vinegar
  • ½ Lime juiced
  • Freshly chopped Cilantro

For Homemade Roasted Red Pepper Salsa

  • 2 Large Red Bell Peppers
  • 1 small Red Onion quartered
  • 1 medium Tomato halved
  • 1 tablespoon Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • Salt & Pepper to taste

INSTRUCTIONS

  • Step 1 — Make the Pickled Onions (30 seconds)
    This is the first thing you do, even before the chicken, because the longer the onions sit in the vinegar and lime juice, the better they taste.
    Slice the red onion as thin as you can — a mandoline slicer is ideal but a sharp knife works fine. Place the slices in a small bowl, pour over the vinegar, squeeze over the lime juice, and give everything a quick stir. Set the bowl aside while you cook.
    By the time the quesadilla is ready, the onions will have turned a beautiful bright pink and will have softened just enough to still have a pleasant crunch
  • Step 2 — Season and Sauté the Chicken
    Place a non-stick pan over medium-high heat. Add the easy shredded chicken directly to the dry pan, no oil needed.
    Sprinkle over the smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss and stir constantly for about 2 to 3 minutes until the spices are fragrant and toasted and the chicken is heated through.
    The dry-sauté method helps the spices stick to the chicken and develop a slightly caramelized coating. Transfer the seasoned chicken to a plate and wipe the pan clean with a folded paper towel.
  • Step 3 — Build the Quesadilla
    Return the clean pan to medium heat. Lay the tomato herb tortilla flat in the pan. Now build your layers on one half of the tortilla only
  • Step 4 — Fold, Crisp, and Melt
    Fold the empty half of the tortilla over the filled half to create a half-moon shape.
    Press down gently but firmly with a flat spatula. Cook for 2 to 3 minutes on the first side without moving it, until the bottom is deep golden brown and crispy.
    Carefully flip the quesadilla and cook for another 2 to 3 minutes on the second side. You are looking for both sides to be evenly golden and for the sharp red cheddar to be completely melted and gooey inside.
  • Step 5 — Slice, Garnish, and Serve
    Carefully slide the finished quesadilla onto a cutting board.
    Using a sharp knife or a pizza cutter, slice it into thirds.
    Arrange the pieces on your plate and finish with everything good: generous spoonfuls of sour cream, more Roasted Red Pepper Salsa, a pile of those vibrant pink pickled onions, and a shower of fresh chopped cilantro.
    Squeeze a little extra lime juice over the top if you like. Enjoy!

Notes

Make It Your Own
This Skinny Quesadilla is proof that a Healthy Mexican Dinner can be fast, satisfying, and absolutely packed with flavor. Give it a try tonight — and do not forget to take a photo of those stunning pink pickled onions before you dig in!
Sprinkle half of the shredded sharp red cheddar over one half of the tortilla. This bottom cheese layer acts as a barrier that helps keep the salsa from making the tortilla soggy.
Spread a generous layer of the Roasted Red Pepper Salsa over the cheese.
Pile the smoky seasoned chicken on top of the salsa.
Finish with the remaining red cheddar on top of the chicken.
Skip the oil in the pan: A non-stick pan is all you need to get a perfectly crispy tortilla without adding any extra fat. The tortilla will develop a beautiful golden crust on its own.
Shred your own cheese: Pre-shredded cheese is coated in starch to prevent clumping, which can affect how smoothly it melts. Grating your own sharp red cheddar directly from the block gives you a creamier, gooier melt.
Check your salsa consistency: Before spreading the Roasted Red Pepper Salsa onto the tortilla, make sure it is not too watery. A wet salsa will steam the tortilla from the inside and leave you with a soft, soggy bottom instead of the crispy one you want.
Do not rush the flip: Wait until the bottom is fully set and golden before flipping. If you flip too early, the quesadilla can fall apart. When the edges look dry and the cheese starts to bubble at the seams, it is time to flip.
Make extra pickled onions: They keep in the fridge for up to a week and are incredible on tacos, salads, grain bowls, and grilled meats. You will want a jar of these on hand at all times.
Add heat: Stir a pinch of cayenne pepper or chipotle powder into the chicken spice mix for an extra kick.
Swap the protein: This works beautifully with leftover pulled pork, grilled shrimp, or even black beans for a vegetarian version.
Try different cheese: Pepper Jack adds a spicy twist, while a Mexican blend of cheeses gives a more traditional flavor.
Boost the greens: Add a small handful of fresh baby spinach or thinly sliced avocado inside the quesadilla before folding for extra nutrients.

Nutrition

Nutrition Facts
Low-Carb Smoky Chicken Quesadillas
Amount Per Serving (100 gm)
Calories 946 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g94%
Polyunsaturated Fat 6g
Monounsaturated Fat 19g
Cholesterol 151mg50%
Sodium 941mg41%
Potassium 1798mg51%
Carbohydrates 77g26%
Fiber 14g58%
Sugar 28g31%
Protein 62g124%
Vitamin A 12352IU247%
Vitamin C 458mg555%
Calcium 494mg49%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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