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Keto Chicken Quesadilla Recipe

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★★★★★

4.8 from 83 reviews

This Keto Chicken Quesadilla is a low-carb, deliciously cheesy dish perfect for a quick lunch or dinner. Using a crispy cheese shell instead of a tortilla, it’s filled with tender cooked chicken, fresh bell peppers, tomatoes, and green onions, then baked to golden perfection. Served with sour cream, salsa, and guacamole, it’s a flavorful, keto-friendly meal that’s both satisfying and easy to prepare.

Ingredients

Scale

Cheese Shell

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

Filling

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

Optional Garnishes and Serving

  • Sour Cream, for serving
  • Salsa, for serving
  • Guacamole, for serving
  • Chopped Fresh Basil, Parsley, or Cilantro, for garnish

Instructions

  1. Preheat and Prepare Cheese Shell: Preheat the oven to 400°F (200°C). Line a pizza pan with parchment paper (avoid using wax paper). Mix the mozzarella and cheddar cheeses together thoroughly. Spread the cheese mixture evenly over the parchment paper in a circular shape to form the quesadilla shell.
  2. Bake Cheese Shell: Place the pan in the oven and bake the cheese shell for 5 minutes until it’s melted and starting to crisp. Once removed from the oven, carefully pour off any excess oil to keep the shell from being greasy.
  3. Add Filling and Fold: Place the cooked chicken on one half of the cheese shell. Top with sliced bell peppers, diced tomato, and chopped green onion. Fold the other half of the cheese shell over the filling, pressing down firmly to seal the quesadilla.
  4. Bake Again: Return the folded quesadilla to the oven and bake for an additional 4 to 5 minutes, allowing the cheese to crisp further and the filling to warm through.
  5. Serve and Garnish: Remove from the oven and serve immediately. Accompany with sour cream, salsa, and guacamole on the side. Garnish with freshly chopped basil, parsley, or cilantro to add a fresh herbal note to the dish.
  6. Reheat Instructions: To reheat, preheat the oven to 400°F (200°C) and bake the quesadilla for 6 to 8 minutes if refrigerated, until warmed through and crisp again.

Notes

  • Use parchment paper to prevent sticking and ensure easy cleanup; do not use wax paper as it can melt.
  • Pour off excess oil after the first bake to avoid a greasy cheese shell.
  • Feel free to customize fillings with other keto-friendly vegetables or spices according to preference.
  • To keep the quesadilla crispy, reheat in the oven rather than a microwave.
  • Serve immediately for the best texture as cheese shells tend to soften if left out too long.

Keywords: Keto chicken quesadilla, low carb quesadilla, baked cheese shell quesadilla, keto lunch, keto dinner, low carb Mexican food

Find it online: https://zestywithzane.com/keto-chicken-quesadilla-recipe/