Best Low Carb Chicken Quesadilla
I love Quesadillas! They are so easy to make, can be very low carbohydrate and very versatile! Here is my chicken version – you can make your with your favorite meat or seafood filling or get creative with veggies and mushrooms! The opportunities are endless! This is how I made mine!
INGREDIENTS:
- 1 pound skinless, boneless chicken breast, shredded OR your favorite meat, seafood or veggie combo, sauteed
- 1 (1.27 ounce) packet fajita seasoning
- 1 tablespoon EVOO
- 1 teaspoon Ground Cumin
- 1 sweet onion, chopped
- 8 (10 inch)corn or whole wheat tortillas
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
- OPTIONAL GARNISHMENTS: Chopped Cilantro, Chopped Onion or tomato, Salsa, Special Sauce, Sour Cream, Gaucamole
SPECIAL SAUCE
- 1 cup Duke’s Mayo
- 1/2 cup Sour Cream
- 1 Pack Taco Seasoning or 2 tablespoons Tastefully Simple Fiesta Party Mix
Mix special sauce in small bowl and set aside.
Spoon a large spoonful of special sauce on one side of two tortillas. Spread evenly over one side of each tortilla. Over Med Heat, heat up a cast iron skillet and lightly spray with Pam Cooking Spray. Add chicken and sprinkle with Cumin and Fajita seasoning mix. Stir and toss well. Put into a separate bowl. In another large skillet, place tortilla plain side down. Add 1-2 cups shredded chicken and top with handful of each cheese.
Place other tortilla with sauce down on top of the cheese. Carefully hold the top of the Quesadilla and flip over with a large spatula. Cover with a cup of each cheese and warm for about 2-3 minutes. If cheese does not melt thoroughly, remove from pan unto a plate and microwave until cheese is thoroughly melted. Top with various toppings: Chopped Cilantro, Chopped Onion or tomatoes, Salsa, Special Sauce, Sour Cream, Guacamole
Ya’ll Enjoy!
Two Cousins and a Skillet 