Chicken and Cheese Quesadilla

With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Prep. time: 10 minutes / Cook time: 15 minutes / Serves 4


For lozenges:

6 Eggs
4 oz. Coconut flour
6 oz. Heavy cream
1⁄2 tsp. Xanthan gum Pink salt and pepper
1 tbsp. Olive oil for frying

For the quesadilla:

4 oz. Cheddar cheese, shredded 8 oz. Chicken breast cooked and shredded
1 tbsp. Parsley, chopped (optional)


1. Mix in a bowl all the ingredients for the cakes, whisk well and let the dough stand for 8-10 minutes.

2. Heat the oil in a frying pan over medium heat and fry the tortillas for 2-3 minutes on each side or until cooked. Set aside to cool.

3. Heat a clean griddle over medium heat, put one tortilla, sprinkle with cheese, cover with a lid and wait until the cheese begins to melt. Then add chopped chicken meat, more cheese and cover with a second flat cake.

When the cheese has melted, remove the quesadilla from the pan, cut into four slices and sprinkle with fresh parsley before serving (optional).

NOTE: For best results, use ground coconut flour. This will help with the texture, and you can make thinner cakes. Xanthan gum will help make the tortilla strong and elastic.
You can substitute fat cream with unsweetened almond milk. You can also reduce the number of eggs and add extra egg white. However, you will need to test and adjust the amount of flour used to obtain the desired consistency.


Calories: 382. Fat: 31 g. Protein: 23 g. Carbs: 2.3

Source : Michael Stewart – The complete Keto Diet

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