Method
Making the Marinade: In a small bowl, combine the garlic powder, salt, paprika, black pepper, cayenne pepper, parsley, lime juice, and olive oil.
Marinating the Chicken: Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Refrigerate for at least 1 hour.
Preparing the Cheese: Shred 2 cups of Cheddar cheese and set aside.
Cooking the Chicken: Heat a large, heavy skillet over medium-high heat. Add the marinated chicken breasts and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Resting and Slicing: Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing into strips.
Caramelizing the Onions: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until caramelized.
Adding Garlic: Add the minced garlic and cook until fragrant. Remove the mixture from the pan and set aside.
Sautéing the Bell Pepper: In the same pan, heat the remaining tablespoon of olive oil. Sauté the bell pepper until it reaches the desired tenderness, maintaining some crispness. Remove from the pan and set aside.
Assembling the Quesadilla: In the same pan, melt 1 tablespoon of butter over medium heat. Place a tortilla in the pan and evenly sprinkle cheese over the entire surface. For a homemade keto-friendly tortilla, check our recipes.
Filling and Folding: On one half of the tortilla, layer the sliced chicken, caramelized onions, sautéed bell peppers, and jalapeño (optional). Allow the cheese to melt for 3–4 minutes, then fold the tortilla in half.
Final Cooking: Cook for an additional minute before flipping to ensure both sides are browned and the cheese is fully melted.
Repeating: Repeat the assembly and cooking process with the remaining tortillas and ingredients, adding more butter to the pan as needed.
Serving: Once all quesadillas are prepared, cut each into wedges and serve with Guacamole, Keto-Friendly, Salsa, Keto-Friendly or Sour Cream.
Refrigerate: Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for best texture.
Freeze: Place cooled quesadillas between sheets of parchment paper in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a skillet or oven.
