Keto Chicken Quesadilla

Servings: 2 large quesadillas (2–3 people)
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min

Ingredients

For the tortillas (low-carb/keto-friendly):

• 1 cup shredded mozzarella cheese

• 2 tbsp cream cheese

• 1/3 cup almond flour (or coconut flour for lighter texture)

• 1/4 tsp garlic powder

• 1/4 tsp salt

For the filling:

• 1 cup cooked chicken breast, shredded or diced

• 1/2 cup shredded cheddar cheese (or a mix of cheddar + mozzarella)

• 2 tbsp cream cheese (optional, for extra creaminess)

• 1/4 cup diced bell peppers

• 1/4 cup diced red onion

• 1–2 tbsp low-carb salsa or hot sauce (optional)

• 1 tsp taco seasoning (or cumin + paprika + chili powder)

• 1 tbsp butter or olive oil, for cooking

• Optional toppings: sour cream, guacamole, fresh cilantro

Instructions

Step 1: Make the keto tortillas

1. In a microwave-safe bowl, melt 1 cup mozzarella + 2 tbsp cream cheese in 30-second intervals, stirring until smooth.

2. Stir in almond flour, garlic powder, and salt until a dough forms.

3. Place dough between two sheets of parchment paper and roll out into a thin circle (about 6–7 inches).

4. Remove top parchment and carefully peel the bottom onto a plate.

Step 2: Prepare the filling

1. In a small bowl, combine shredded chicken, diced peppers, onion, cream cheese, shredded cheddar, taco seasoning, and salsa or hot sauce if using. Mix well.

Step 3: Assemble the quesadilla

1. Heat a non-stick skillet over medium heat and melt 1/2 tbsp butter.

2. Carefully place the rolled-out tortilla in the pan.

3. Evenly spread the chicken filling over half the tortilla.

4. Fold the tortilla over to cover the filling. Press gently.

Step 4: Cook the quesadilla

1. Cook 3–4 minutes per side until golden brown and crispy, and the cheese inside is melted.

2. Transfer to a cutting board and let rest for 1–2 minutes.

3. Slice into wedges and serve with sour cream, guacamole, or extra salsa.

Macros (approx per quesadilla, 2 servings):

• Calories: 400–450

• Protein: 35–38 g

• Net Carbs: 4–6 g

• Fat: 25–28 g

Tips for perfect keto quesadillas:

• Don’t overfill the tortilla or it can break when folding.

• Almond flour tortillas crisp up best if cooked on medium-low heat for a bit longer.

• For extra flavor, sprinkle a little smoked paprika or chili flakes on top while cooking.

• You can prep the chicken filling ahead and store in the fridge for a quick weeknight meal.