Keto Chicken Quesadilla Recipe

Introduction

This Keto Chicken Quesadilla is a delicious low-carb twist on a classic favorite. Instead of a tortilla, a crispy cheese shell holds tender chicken and fresh veggies, making it perfect for a quick meal or snack.

Ingredients

• 1 1/2 cups Mozzarella Cheese
• 1 1/2 cups Cheddar Cheese
• 1 cup Cooked Chicken
• 1/4 cup Bell Pepper, sliced
• 1/4 cup Diced Tomato
• 1/8 cup Green Onion, chopped

Instructions

1. Step 1: Preheat your oven to 400°F. Line a pizza pan with parchment paper (do not use wax paper). Mix the mozzarella and cheddar cheeses together, then spread them evenly on the parchment in a circle shape.
2. Step 2: Bake the cheese circle for about 5 minutes until it forms a crispy shell. Carefully drain off any excess oil while it’s hot.
3. Step 3: Arrange the cooked chicken over half of the cheese shell. Add the sliced bell pepper, diced tomato, and chopped green onion on top of the chicken.
4. Step 4: Fold the cheese shell in half over the filling and press it firmly to seal. Return it to the oven for another 4 to 5 minutes, allowing the filling to warm and the shell to crisp further.
5. Step 5: Remove from the oven and serve warm with sour cream, salsa, and guacamole. Garnish with fresh basil, parsley, or cilantro if desired.

Tips & Variations

• For extra flavor, sprinkle in some chili powder or smoked paprika with the chicken and veggies.
• Use cooked shredded rotisserie chicken to save time.
• Swap the bell pepper for jalapeños if you prefer a spicy kick.
• If you want a softer shell, bake the cheese a little less before adding the filling.

Storage

Store leftover quesadilla in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 400°F and bake the quesadilla for 6–8 minutes until warmed through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for this quesadilla?

Yes, feel free to try cheeses that melt well, such as Monterey Jack, Pepper Jack, or a blend of your favorites. Just make sure the cheese can crisp up nicely.

Is this recipe suitable for strict keto diets?

Absolutely. This quesadilla uses cheese as the shell instead of a traditional flour tortilla, keeping it low in carbs and perfect for a keto-friendly meal.

Keto Chicken Quesadilla Recipe

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4.8 from 143 reviews

This Keto Chicken Quesadilla is a low-carb, cheese-based tortilla alternative loaded with cooked chicken, bell peppers, tomatoes, and green onions. Baked until crispy and gooey, it’s a perfect high-fat, protein-packed meal for keto enthusiasts. Served with classic sides like sour cream, salsa, and guacamole, it’s a delicious and satisfying dish without the carbs found in traditional quesadillas.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-22 minutes
• Yield: 1 large quesadilla (serves 1-2) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Cheese Shell

• 1 1/2 Cups Mozzarella Cheese
• 1 1/2 Cups Cheddar Cheese

Filling

• 1 Cup Cooked Chicken, shredded or chopped
• 1/4 Cup Bell Pepper, sliced
• 1/4 Cup Diced Tomato
• 1/8 Cup Green Onion, chopped

Instructions

1. Preheat Oven and Prepare Cheese Shell: Preheat your oven to 400°F (200°C). Line a pizza pan with parchment paper (avoid using wax paper as it can melt). Mix the mozzarella and cheddar cheeses together thoroughly, then spread the cheese mixture evenly in a circular shape on the parchment paper.
2. Bake Cheese Shell: Bake the cheese circle for 5 minutes, or until the cheese starts to bubble and turns lightly golden. Once baked, carefully pour off any excess oil from the cheese shell.
3. Add Filling and Fold: Place the cooked chicken over half of the baked cheese shell. Top with sliced bell peppers, diced tomatoes, and chopped green onions. Fold the cheese shell over the filling to make a half-moon shape, pressing gently to seal.
4. Final Bake: Return the folded quesadilla to the oven and bake for an additional 4 to 5 minutes to ensure the filling is warmed through and the cheese shell becomes crisp.
5. Serve: Remove from oven and serve warm with sour cream, salsa, and guacamole. Garnish with fresh chopped basil, parsley, or cilantro as desired.
6. Reheat Instructions: To reheat, preheat your oven to 400°F. Bake the quesadilla for 6-8 minutes if chilled, until heated through.

Notes

• Do not use wax paper when baking the cheese shell, as it will melt. Use parchment paper instead.
• To ensure the cheese shell crisps nicely, spread cheese evenly and avoid piling too thickly.
• You can customize the filling with other keto-friendly vegetables or proteins as desired.
• Serve immediately for the best texture, as the cheese shell crisps the most when fresh.
• Leftovers can be refrigerated and reheated in the oven to maintain crispiness.

Keywords: Keto, Chicken, Quesadilla, Low Carb, Cheese Shell, Gluten Free, Baked Quesadilla