Keto Drive-Thru Chicken Quesadilla w Tangy Sauce
How to Make It
Step 1
Make the chicken first by patting a thin-sliced breast dry with a paper towel. Season the chicken with salt, pepper, cumin, onion powder, and garlic powder. Heat the olive oil on medium-high heat in a pan. Once the oil is hot, place the chicken in and cook it until it’s golden-brown on both sides. It should take about 8 minutes to cook the chicken. You may cook it at a higher temperature to blacken the spices if you prefer, but this mock-drive-thru quesadilla usually has juicy pieces of chicken.
Step 2
Set the chicken aside to cool on a cutting board. When it’s cooled, chop the chicken into small pieces. The finer you can chop the chicken, the less likely you’ll have pieces that fall out of the quesadilla later. Leave the chopped chicken aside as you mix together the tangy drive-thru sauce. Stir together in a large bowl mayonnaise, sour cream, and just a pinch each of chili powder, cumin, black pepper, onion powder, and paprika until you have a tangy sauce. Fold the chopped chicken into the sauce and set the bowl aside.
Step 3
It’s time to make the quesadilla! Arrange the shredded cheese in the base of a non-stick 8” or 10” pan. Spread the cheese out so it’s all in a thin, even-layered circle filling the bottom of the pan. Place the pan over medium heat on the stove, and cook the cheese undisturbed until it melts. Once the cheese is melted, place the chicken with tangy sauce filling on one half of the cheese “tortilla”.
Step 4
Again, leave the cheese undisturbed as it continues to cook past melting to bubbling and then hardening to a dark orange disc. When you can slide a spatula between the cheese tortilla and the pan, gently lift and slide the quesadilla from the pan onto your serving dish. Use your spatula to fold the cheese tortilla over the chicken filling and hold it in place for a few seconds as the cheese continues to harden in its final form. When the cheese has hardened and cooled, cut the quesadilla in half for serving.
Ingredients
- Chicken Breast Boneless Skinless Raw – 4 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Cumin, ground – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Olive Or Extra Virgin Olive Oil – 1 tsp
- Mayonnaise – 1 tbsp
- Sour cream – 1 tsp
- Chili Powder – 0.13 tsp
- Cumin, ground – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Paprika – 0.13 tsp
- Colby Jack cheese – 0.75 cup, shredded