Low Carb Chicken Quesadilla with Low Carb Tortilla Shells

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 6.4 g
  • Cholesterol: 18.7 mg
  • Sodium: 499.8 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.1 g

View full nutritional breakdown of Low Carb Chicken Quesadilla with Low Carb Tortilla Shells calories by ingredient
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A wonderful low carb meal A wonderful low carb meal
Number of Servings: 16


    4 teaspoon chili powder
    4 teaspoon ground paprika
    2 teaspoon onion powder
    2 teaspoon of garlic powder
    3/4 teaspoon of ground cumin
    2 teaspoon of salt
    3 - red peppers
    2 - green peppers
    6 ounces boneless, skinless chicken breast, trimmed of visible fat
    1 whole wheat flour, 96% fat-free tortilla (8" diameter)
    1/2 cup (1 ounce) finely shredded fiesta cheese


Cut chicken breast into 1/4" or thinner strips. Cut the peppers into strips. In a small bowl, combine the chili powder, paprika, onion powder, garlic powder, cumin, and salt. Rub the mixture evenly over the chicken. Cover with plastic wrap and refrigerate for 10 minutes, for flavors to blend.
Place chicken in oven safe dish and put it in the oven to cook at 400 for approx 10 minutes or until juices run clear. Remove from oven and set aside to allow it to cool.
Preheat a medium nonstick skillet over medium heat. With an oven mitt, briefly remove it from the heat to mist with olive oil spray. Lay the tortilla in the pan. Cook for 30 seconds. Flip the tortilla. Evenly scatter the cheese over half the tortilla. Top with the reserved chicken & peppers. With a spatula, fold the tortilla in half over the filling. Cook for 2 to 4 minutes, or until it starts to brown in spots. Flip and cook 2 to 4 minutes, or until the bottom starts to brown in spots and the cheese is melted. Slice into 4 wedges. Serve immediately.

Serving Size: 12 quesadilla approximately

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