If you’re craving a delicious meal that’s both comforting and perfectly suited for a low-carb lifestyle, you’ve got to try this Keto Chicken Quesadilla Recipe. It marries tender, spiced chicken with melty cheese and crisp bell peppers all wrapped into a warm, crispy low-carb tortilla. Whether you’re new to keto or a seasoned pro, this recipe is a total hit that proves you don’t have to sacrifice flavor or fun while watching your carbs. Plus, it’s quick to whip up for a satisfying lunch, dinner, or even a snack on the go.
Ingredients You’ll Need
This recipe keeps things straightforward with simple, wholesome ingredients that each play a starring role in delivering bold flavor and satisfying textures. From the juicy chicken breasts to the colorful bell peppers and the irresistible blend of cheeses, every element enhances the quesadilla beautifully.
- Boneless, skinless chicken breasts: The lean protein base that soaks up all the spices and cooks up tender and juicy.
- Shredded cheddar cheese: Provides sharpness and a melty texture that binds everything together.
- Shredded mozzarella cheese: Adds a gentle creaminess and stretches beautifully when melted.
- Low-carb tortillas: Essential for keeping this quesadilla keto-friendly without losing the classic wrap appeal.
- Chopped bell peppers: Bring vibrant color and a sweet crunch that balances the richness of cheese and chicken.
- Diced onion: Adds a subtle sweetness that caramelizes beautifully in the skillet.
- Cumin, paprika, garlic powder: A spice trio that packs warm earthiness and smoky depth into every bite.
- Olive oil: Perfect for sautéing and adding a touch of healthy fat for flavor and texture.
- Sour cream (optional): A creamy, cooling garnish that complements the spice perfectly.
How to Make Keto Chicken Quesadilla Recipe
Step 1: Prepare and Cook the Chicken
Start by dicing your chicken breasts into bite-sized pieces, which allows them to cook quickly and absorb the seasoning evenly. Heat the olive oil in a skillet over medium heat, then add the chicken along with cumin, paprika, garlic powder, salt, and pepper. Sauté until the chicken turns golden brown and reaches an internal temperature of 165°F (75°C) for safe, juicy meat every time.
Step 2: Sauté the Vegetables
After removing the chicken, toss the chopped bell peppers and diced onions into the same skillet. Let them soften for about 5 minutes, stirring now and then, so they become tender and slightly caramelized. This step enriches the quesadilla filling with subtle sweetness that balances the spices and cheeses beautifully.
Step 3: Assemble Your Quesadilla
Using a clean skillet over medium heat, lay one low-carb tortilla flat. On one half of the tortilla, evenly sprinkle a mix of shredded cheddar and mozzarella cheeses, then add a generous scoop of the cooked chicken and veggies. Top with a little more cheese—it acts like a glue when everything melts. Finally, fold the tortilla over carefully to seal in all the goodness.
Step 4: Cook Until Crispy and Melty
Cook each assembled quesadilla for about 3 to 4 minutes per side. You’re aiming for a golden brown, crispy exterior and fully melted cheese inside. Use a spatula to gently flip it without spilling out the filling, ensuring each side gets that perfect crunch.
Step 5: Slice and Serve
Once cooked, transfer the quesadillas to a cutting board and slice into wedges while still warm. Serve them up immediately with a dollop of sour cream or your favorite salsa if you like a bit of tangy contrast. Your delicious keto-friendly feast is ready to enjoy!
How to Serve Keto Chicken Quesadilla Recipe
Garnishes
A dollop of sour cream, a sprinkle of fresh cilantro, or slices of ripe avocado are all fantastic garnishes. They add cool creaminess and fresh herbal notes that cut through the richness, making every bite even more delightful.
Side Dishes
If you want to round out the meal, think simple low-carb sides like a crisp mixed greens salad with a lime vinaigrette or some sautéed zucchini noodles. These fresh, light options complement the quesadilla without overshadowing the bold flavors.
Creative Ways to Present
To really wow your guests, try cutting the quesadillas into bite-sized triangles for party platters or stacking them high for a casual quesadilla sandwich. You can even serve them alongside small bowls of guacamole, pico de gallo, or a smoky chipotle sauce for dipping to create a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Allow your cooked quesadillas to cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days, making for quick keto-friendly meals whenever hunger strikes again.
Freezing
If you want to keep them longer, wrap each cooled quesadilla individually in foil and place them in a freezer bag or container. Freeze for up to 2 months. This way, you can enjoy your Keto Chicken Quesadilla Recipe anytime without the prep hassle.
Reheating
For best results, reheat quesadillas in a skillet over medium heat until crispy and warmed through. You can also use a toaster oven. Microwaving is quick but may lead to a soggier texture, so it’s best if you’re in a time crunch.
FAQs
Can I use different cheeses in this Keto Chicken Quesadilla Recipe?
Absolutely! While cheddar and mozzarella provide a perfect balance of sharpness and creaminess, feel free to experiment with Monterey Jack, pepper jack for some heat, or even a bit of cream cheese inside for extra richness.
What if I don’t have low-carb tortillas?
You can try using homemade keto tortillas or even large leafy greens like collard greens as a wrap. Just keep in mind the texture and folding may differ, but the flavors will still shine.
Is it possible to make this recipe spicy?
Definitely! Add some chopped jalapeños with the peppers or sprinkle cayenne pepper along with the other spices to give the dish a nice spicy kick without overpowering the other ingredients.
Can I make this recipe vegetarian?
Yes! Swap the chicken for sautéed mushrooms or seasoned tofu to keep the protein content while maintaining all the deliciousness of the original recipe.
How many servings does this recipe make?
This Keto Chicken Quesadilla Recipe yields about 4 servings, perfect to serve a small family or keep some for tasty next-day lunches.
Final Thoughts
Your taste buds are in for such a treat with this Keto Chicken Quesadilla Recipe. It’s a fantastic way to enjoy classic Mexican-inspired flavors while staying on track with your keto goals. Convenient, crowd-pleasing, and oh so tasty, it might just become your go-to meal when you want something quick, filling, and downright delicious. Give it a try and savor every cheesy, crispy, flavorful bite!
Print
Keto Chicken Quesadilla Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Low Carb
Description
This Keto Chicken Quesadilla is a low-carb, deliciously cheesy meal perfect for anyone following a ketogenic diet. Packed with tender, spiced chicken, sautéed bell peppers and onions, and a melty blend of cheddar and mozzarella cheeses wrapped in low-carb tortillas, this recipe delivers a satisfying, crispy quesadilla. Quick to prepare and cook on the stovetop, it makes an ideal weeknight dinner or snack that fits keto macros.
Ingredients
Chicken and Seasoning
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Cheese and Wraps
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low-carb tortillas
Optional
- Sour cream, for serving
- Salsa, for serving
Instructions
- Prepare and Cook Chicken: Dice the chicken into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add the chicken and season with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until it is golden brown and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
- Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add chopped bell peppers and diced onion. Sauté the vegetables over medium heat until they soften, approximately 5 minutes, which enhances their sweetness and flavor.
- Assemble Quesadilla: Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. Sprinkle half of the shredded cheddar and mozzarella cheese evenly over one side of the tortilla. Add a scoop of the cooked chicken mixture on top of the cheese. Sprinkle additional cheese over the chicken, then fold the tortilla over to create a half-moon shape.
- Cook Quesadilla: Cook each quesadilla for about 3-4 minutes on one side until it is golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes to ensure the cheese melts thoroughly and the tortilla is crisp on both sides.
- Serve: Remove the quesadilla from the skillet and slice into wedges. Serve hot with optional sour cream or salsa on the side to add a creamy or tangy contrast to the crispy, cheesy quesadilla.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Use low-carb tortillas specifically designed for keto to maintain low carbohydrate content.
- You can customize the cheese blend by adding other keto-friendly cheeses such as Monterey Jack or pepper jack for extra flavor.
- Sautéing the vegetables in the chicken’s cooking oil adds extra flavor and reduces dish cleanup.
- Serve immediately to enjoy the quesadilla while the cheese is melty and the tortilla crispy.
