Keto Mexican Chicken & Jalapeño Quesadilla

KetoHigh ProteinLow Carb

A 495-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz cooked chicken breast, shredded
• 2 low-carb tortillas (e.g., Mission Carb Balance or coconut flour tortillas)
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 2 tbsp sour cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prep: Shred the cooked chicken breast and slice the jalapeño.
2. Heat 1 tbsp olive oil in a non-stick pan or on a hob over medium heat.
3. Place one low-carb tortilla in the pan. Sprinkle half of the Monterey Jack and cheddar cheese over the tortilla.
4. Distribute half of the shredded chicken and half of the sliced jalapeños evenly over the cheese.
5. Place the second tortilla on top. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
6. Carefully remove the quesadilla from the pan and slice into wedges.
7. Repeat for the second quesadilla or assemble one larger one. Serve immediately with a dollop of sour cream.
8. Top tip: For an extra crispy quesadilla, lightly brush the tortillas with a little olive oil before cooking.