The recipe for keto quesadia visually resembles that of keto tortilla. The difference is mainly in the “dough” for the dish – in the quesadilla we use only cheese, while the tortillas include flours such as coconut and almond.
Different products for every taste, but variety in nutrition is important, and when we have healthy, alternative options, we can go wild in the kitchen.
Let’s start preparing a low-carbohydrate quesadilla with chicken.
Recipe for keto quesadilla with chicken
Preparation time: 35 minutes
Servings: 8 (one serving equals 1/2 quesadium)
Carbohydrates per serving: 7 g of carbohydrates
- 1 tbsp extra virgin olive oil
- 1 red pepper
- 1 bunch green onions
- ½ tsp chili pepper
- Salt and pepper to taste
- 300 g grated Parmesan cheese
- 300 g of grated cheddar
- 400 g chicken, boiled and chopped
- 1 avocado, chopped
- Sour cream for serving
Execution of the recipe:
- Preheat the oven to 200ºC and place baking paper on two trays.
- In a medium skillet, heat the olive oil. Add the chopped pepper and onion, season with chili pepper, salt and pepper. Cook until the vegetables are soft, about 5 minutes. Transfer them to a plate.
- In a bowl, mix the cheese. Place 150 g of the mixture in the middle of each sheet of prepared baking paper and spread it in a circle. The size depends on how thick you want to make your quesadillas.
- Bake the cheese until lightly golden in color, 8 to 10 minutes.
- Take them out, put at one end of each quesadilla of cooked vegetables, a little chicken and 3-4 slices of avocado.
- Wait for it to cool a bit, and then, using a spatula and baking paper, wrap the quesadilla over the filling.
- Return to the oven for another 3-4 minutes.
- Repeat 2 more times with the remaining cheese and stuffing mixture.
Cut the quesadillas in half in the shape of triangles. Serve sprinkled with green onions and sour cream.
For an even richer taste add:
- Crispy bacon
- Sauteed spinach
What is the homeland of the quesadilla?
Literally translated as “little cheese”, quesadillas originated in northern and central Mexico in the 16th century.
Corn tortillas were already popular among the Aztecs. They were often stuffed with pumpkin and baked in clay ovens as a sweet dessert.
In 1521, the Spanish settlers brought sheep, lambs and cows with them to New Spain, thus acquainting the local population with milk and its processing.
The locals continued to fill their tortillas with pumpkin, but also added cheese to the mixture. This is how the recipe for quesadium was born.
Quesadilla is rapidly gaining popularity and remains a favorite dish in Mexican cuisine to this day.
There are different variants of quesadium in different regions.
These quesadillas are made with flour tortillas to which meat is added (the same used to make tacos al pastor) as well as pineapple. Quesadillas gringas are usually made with two tortillas placed on top of each other. The name probably comes from the tortillas made of white wheat flour, which are used instead of yellow corn tortillas.
They are made in the same way as quesadillas gringas, but with corn tortilla.