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I’m a huge fan of coconut oil and its health benefits – especially when it’s used to fry up a cheesy, perfectly-seasoned quesadilla to crispy perfection.
You know how low carb tortillas can be kind of mushy sometimes? Well that mushiness is nonexistent after coconut oil works its magic. We’re talking crispiness of the most delightful kind. This is comfort food at its best. Have I mention that I love fried food?
I like to eat this quesadilla with sour cream and sriracha, but you can use salsa or whatever you little heart desires.
This is a single-serve recipe, but you can easily use this concept to make a whole big batch of quesadillas for a kid friendly lunch or supper!
Want more single-serve recipes? Click here!
Have you seen my Fried Cream Cheese and Berry Taco? One of the most popular recipes on my website, it uses the same fried-in-coconut-oil technique as this quesadilla recipe does! Disclaimer: eating too many low carb tortillas is not advised and may stall weight loss.
You can find this recipe in my cookbook, Necessary Food.
- ½ cup chopped cooked chicken or turkey
- ¼ cup + 2 T shredded cheddar cheese
- Several dashes Worcestershire sauce
- Dill weed, cilantro, chili powder, garlic powder, black pepper, to taste
- Low carb tortilla
- Coconut oil for frying (I used refined)
- Sour cream, sriracha, and/or salsa for serving
- Combine the chopped chicken, cheese, Worcestershire sauce, and seasonings in a microwave-safe bowl and heat for about thirty seconds or until the cheese is slightly melted (this helps "glue" everything together so you don't lose half your filling while frying the quesadilla-good trick). Stir it to combine everything well. Place the filling on one half of the tortilla, then fold the other half over to cover the filling. Fry the quesadilla in coconut oil on both sides until brown and crispy. Yields one serving (but you can easily make a family-size batch).
Feel free to multiply everything for a family serve version! Quesadillas are super kid friendly.