Roasted Poblano Chicken Quesadilla with Almond Flour Tortilla
Smoky roasted poblano peppers, seasoned chicken, and melted cheese wrapped in crispy almond flour tortillas. A gluten-free, low-carb quesadilla recipe perfect for quick dinners.
Equipment
Ingredients
For Roasted Poblanos
- 2 large poblano peppers
For The Chicken Filling
- 1 ½ cups cooked chicken ,shredded or chopped
- 1 tablespoon olive oil
- 1 small onion ,thinly sliced
- 2 cloves garlic ,minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Oregano
- ½ teaspoon chili powder ,adjust to taste
- Salt and black pepper ,to taste
- Juice of ½ lime
- 2 tablespoons fresh cilantro ,chopped
For Assembly
- 6 almond flour tortillas
- 1 - 11/4 cups shredded cheese (Monterey Jack, mozzarella, or Mexican blend)
Instructions
Roast the Poblano Peppers
- Roast poblano peppers over an open flame or under a broiler, turning until blistered on all sides.
- Transfer to a bowl, cover, and let steam for 5 minutes.
- Peel off skins, remove seeds, and slice into strips.
Prepare the Chicken Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions until soft and lightly golden.
- Add garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper.
- Stir in chicken and roasted poblano strips, cook 2-3 minutes.
- Finish with lime juice and cilantro. Remove from heat.
Assemble the Quesadillas
- Heat a cast-iron skillet over low-medium heat.
- Place one almond flour tortilla in the pan.
- Sprinkle cheese on one half, add chicken filling, then top with more cheese.
- Fold and cook until golden and crispy, flipping carefully.
- Repeat with remaining tortillas.
Serve With
- Greek yogurt + lime + salt (great sour-cream swap)
- Fresh pico de gallo or Pineapple Salsa
- Avocado slices or guacamole
Notes
Pro Tips
- Roast poblano peppers until fully blistered for the best smoky flavor and easy peeling.
- Cook quesadillas on low to medium heat so almond flour tortillas turn crispy without burning.
- Add cheese on both sides of the filling to help the quesadilla seal and melt evenly.
- Add chipotle pepper or jalapeños for extra heat.
- Store leftover quesadillas in an airtight container for up to 3 days.
- Reheat on a skillet over low heat for best texture.
- Avoid microwaving to keep tortillas from becoming soft.
Nutrition
Nutrition Facts
Roasted Poblano Chicken Quesadilla with Almond Flour Tortilla
Amount per Serving
Calories
174
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
185
mg
8
%
Potassium
240
mg
7
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
15
g
30
%
Vitamin A
522
IU
10
%
Vitamin C
46
mg
56
%
Calcium
142
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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