Low Carb Chicken Quesadillas

Quesadilla with vegetables and sauces. horizontal top view

Low Carb Chicken Quesadillas

To continue my list of Mexican favorites slimmed down I will now share my recipe for Low Carb Chicken Quesadillas. The recipe is more or less the same as my Low Carb Chicken Fajitas recipe you can find here on MySkinnyPlate. 

If you have a waffle maker or a Panini press I find using those appliances a lot easier than a cast iron or basic frying pan. This will ensure nothing spills out of your tortilla when flipping, since the appliances I just mentioned cook on both sides at the same time.

You probably read the above paragraph and thought,"she said tortilla, we can't eat tortillas on a low carb diet!" This is correct, but as I mentioned on the chicken fajita page I found an awesome, tasty low carb tortilla alternative Mama Lupe Low Carb Tortillas that only has 3 net impact carbs. Grab a towel the drool is running down your chin. 😉

Here we go...

Low Carb Chicken Quesadillas

5 minutes

10 minutes

25 minutes


1 Quesadilla

341 (346 if adding jalapeno)

10.75 net

  • 1. 1 serving Perdue Short Cuts Fully Cooked Grilled Chicken (90 calories per serving, net carbs 1)

  • 2. 1/4 cup Mild Cheddar Shredded Cheese (110 calories per serving, net carbs 1)

  • 3. 1 Mama Lupe Low Carb Tortilla (60 calories per serving, net carbs 3)

  • 4. 1/4 serving yellow medium onion cut into 1/4" slices root to tip (11 calories per serving, net carbs 2.75)

  • 5. I use 5 slices of Jalapenos which net <1 carb but you don't have too (I like my food HOT!)

  • 6. 2 Tbsp sour cream (60 calories per serving, net carbs 1) I use full fat Breakstone's

  • 7. 2 Tbsp salsa (10 calories per serving, net carbs 2)


  • Turn your waffle/panini/frying pan on med-high setting

  • On a separate pan cook up your onions until they are translucent in appearance. I normally would saute in olive oil but for just a 1/4 cup serving I'd save the calories and just add some water to keep from getting burnt.

  • Add fully cooked chicken to the pan that's cooking the onions to give the chicken that seared taste and add your favorite Mexican seasonings. This process shouldn't take more than 1-2 minutes since chicken is already cooked.

  • Place the contents from the pan on half of the tortilla and sprinkle on the 1/4 cup serving of cheese and Jalapenos if you're using them.

  • Place quesadilla on your waffle/panini and press the lid down for no more than 3-4 minutes checking every minute or so to prevent too much browning--you're wanting the golden appearance.

  • For the frying pan you will want to carefully lay the quesadilla down on the pan lightly (*Tip: If you're afraid of spillage, you can also cut up some cooking string and poke it through the edges of the quesadilla to sew it up a bit--do this as a last resort) and cook on each side for 1-2 minutes or until it has that golden look.

  • To flip it use a spatula and slowly (without burning yourself) flip the quesadilla over or some people have been known to place another plate over the pan and flip into plate then slide the uncooked side back on the frying pan. Makes investing in a waffle/panini maker sound great, huh? Ha! 🙂

Use your favorite seasonings just beware of hidden carbs. I use cumin, cayenne pepper, and dash of chili powder...remember I like my food hot so do what is comfortable for your taste buds.

Once your quesadilla is ready place it on a plate and put your 2 Tbsp Sour cream on the side along with your 2 Tbsp of salsa and enjoy! 🙂

I like to use cute little cups for the sour cream & salsa to make dipping much easier. 😉 Pssst. If you're invited to go to a Mexican restaurant and don't want to steer away from your dietary goals then bring your own low carb tortillas and tell the waiter you have special dietary needs. I tried this at chili's because I absolutely love their skillet fajita mix (I'm trying to crack the ingredients and I will update on my Low Carb Chicken Fajitas page. Until then, my recipe will suffice for my at home cravings.


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Rating: 5 (out of 5)

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