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Jalapeno Chicken Quesadilla

by December 4, 2015

A quick and easy, high protein dinner made up of jalapenos, healthy fats, plant, and animal based protein.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

1

Ingredients

  • 1 rice tortilla
  • 1/2 leftover chicken breast, diced
  • 1/4 cup black beans, drained and rinsed
  • 1 yellow onion, sliced
  • 1/4 red pepper, diced
  • 1/4 avocado, sliced
  • 2 tablespoon mozzarella Daiya cheese or other non-dairy cheese
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon jalapenos, diced
  • 1 tablespoon fresh cilantro, minced
  • 1/8 teaspoon herbamare or Himalayan rock salt

Instructions

  1. Preheat grill or if you don’t have a grill, preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. Heat coconut oil in a cast iron pan over medium heat. Once melted, add onions and saute for 3-5 minutes. Add herbamare and red pepper and cook for 1 minute.
  3. Remove from heat.
  4. Place all remaining ingredients on half of the tortilla. Fold over and place on the grill. Push down with the top and allow to cook for 1 minute, or until cheese is melted. If cooking in the oven, place on the prepared cookie sheet and bake for 8-10 minutes.

Nutrition Information Per Serving

Calories:

565

Calories from Fat:

203.4

Total Fat:

22.6 g

Saturated Fat:

5 g

Cholesterol:

77 mg

Sodium:

790 mg

Carbs:

51.9 g

Dietary Fiber:

11.2 g

Net Carbs:

40.7 g

Sugars:

6.4 g

Protein:

37 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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