Spicy Low-Carb Chicken Quesadillas with Caramelized Onions and Chipotle Garlic Aioli | Recipe in Caption
Spicy Low-Carb Chicken Quesadillas with Caramelized Onions and Chipotle Garlic Aioli
25 mins prepServes 4
A flavorful and satisfying low-carb chicken quesadilla recipe featuring marinated chicken thighs, sweet caramelized onions with balsamic vinegar, creamy chipotle garlic aioli, and melted mozzarella, all cooked within a low-carb tortilla.
1. Low and slow: Melt 1 tbsp of butter and start caramelizing the onions. Stir occasionally, after 20 minutes add the balsamic vinegar and cook for 5-10 final minutes.
2. Make the chicken marinade by combining the seasonings (2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chili powder), 3 tbsp adobo sauce, and 1 tbsp low-fat mayonnaise. Toss the chicken and marinate for as little or long as you wish, up to 24 hours.
3. Heat 1 tbsp of your go-to oil in a pan on medium-heat and once hot, add the chicken thighs. Cook for around 5 minutes per side, then flip and cook for another 2 minutes per side. Once done, let them rest for 5 minutes then cube into bite-sized pieces.
4. Make the chipotle garlic aioli: in your blender, blend the sour cream, 1 tbsp mayonnaise, 2 chipotle peppers, 1 tbsp adobo sauce, lime juice, cilantro and garlic cloves.
5. Finally, assemble the quesadilla by buttering the outside of both quesadillas, add the grated cheese, then the chopped chicken, caramelized onions and 3 tbsp of the chipotle aioli, save the rest for dipping. Cook until golden-brown on each side.
