Low carb chicken quesadillas are super easy to make! I love Taco Bell chicken quesadillas (with extra creamy jalapeno sauce) but they don’t fit into my new lifestyle. Wanting to satisfy my craving, I decided to come up with a recipe that would allow me to indulge and enjoy. The only difference is that my chicken quesadilla recipe is FAR fewer calories and carbs than the commercialized version of my favorite food.
Low Carb Chicken Quesadillas Taste
I didn’t expect my recipe to turn out amazing or anything like that, but they were surprisingly delicious! I only used four ingredients to make my low carb chicken quesadillas, which consisted of both liquid and shredded cheese. The secret is finding a low carb cheese sauce that’s within your macros.
It took a bit of searching but I found a can of cheese sauce that tastes pretty good. It’s jalapeno flavor so it goes right along with what I was looking for. If you’d like a mild version, you may want to search for a different cheese sauce than I used. The cheese sauce I used is only 2 net carbs per 2 tablespoons, so basically one carb per tablespoon. This is really good if you haven’t had a chance to check out cheese sauces just yet. Many of them have a much higher carb count.
What’s the damage?
You’ll be happy to know that two of these low carb chicken quesadillas are only 442 calories and 13g net carbs. That’s for 2 whole shells with a tablespoon of sauce inside each shell (see picture below), a few pieces of chicken in each one and just enough shredded cheese to cover the chicken.
Not bad for a recipe that only takes about five minutes of prep time and 10 minutes of cook time. Oh, and those calories and carbs quoted above? That includes salsa and sour cream to dip the cheesy, zesty, gooey low carb chicken quesadillas in. It’s yummy, filling and fits well within my macros. Of course, if I plan on eating these for lunch or dinner, I budget my carbs for my other meals accordingly so that I don’t go over my 20 net carbs.
When making these in a skillet, make sure that you pre-heat the skillet. After I got all of my ingredients out, I placed the skillet on the burner and turned it to medium heat (4 on the dial), and allowed it to heat up while I put the quesadillas together. Use a light coating of cooking spray to prevent them from sticking as the shell or cheese might stick or burn to the pan. As you can see in the picture, I cooked them two at a time. Since my pan was nice and hot, I cooked them for about 5 minutes on each side. If you’d like, you can take a pizza cutter to them and cut them “Taco Bell style” into smaller sections. Enjoy!
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