Ingredients
For the Chicken Filling
• 2 cups cooked chicken breast or thigh, shredded or finely chopped
• 1 tablespoon olive oil or avocado oil
• ½ small onion, thinly sliced
• 1 bell pepper, thinly sliced (optional, use sparingly for keto)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper
For the Quesadilla Base
Choose one of the following options:
Option 1: Cheese-Based “Tortilla”
• 2 cups shredded mozzarella or Monterey Jack cheese
• ½ cup shredded cheddar cheese
Option 2: Low-Carb Tortillas
• 4 low-carb tortillas (2 to 4 net carbs each, depending on brand)
Optional Add-Ins
• 2 tablespoons chopped jalapeños
• 2 tablespoons chopped cilantro
• 2 tablespoons cream cheese (adds creaminess)
For Serving (Optional but Keto-Friendly)
• Sour cream
• Guacamole (in small portions)
• Sugar-free salsa
Equipment Needed
• Large non-stick skillet
• Spatula
• Cutting board
• Knife
Preparation Steps
Step 1: Prepare the Chicken Filling
Heat olive oil in a skillet over medium heat.
Add sliced onion and cook for 2 to 3 minutes until softened.
Add bell pepper if using and cook another 2 minutes until slightly tender.
Add garlic and cook for 30 seconds, just until fragrant.
Stir in the cooked chicken.
Add chili powder, cumin, smoked paprika, salt, and black pepper.
Mix well so the chicken is evenly coated with seasoning.
Cook for 3 to 5 minutes until the mixture is heated through and slightly caramelized.
Remove from heat and set aside.
Cheese-Based Quesadilla Method
Step 2A: Form the Cheese Base
Heat a non-stick skillet over medium-low heat.
Sprinkle about ½ cup of shredded cheese directly into the pan, spreading it into a thin, even circle about 7 to 8 inches wide.
Allow the cheese to melt and begin bubbling.
Cook until the bottom becomes golden and firm, about 2 to 3 minutes.
Step 3A: Add the Filling
Spoon a layer of the chicken mixture onto one half of the cheese circle.
Add any optional toppings such as jalapeños or cream cheese.
Sprinkle a little extra cheese over the filling to help it stick.
Step 4A: Fold and Crisp
Carefully fold the cheese circle in half using a spatula.
Press gently to seal.
Cook for another 1 to 2 minutes per side until crisp and golden.
Remove from the pan and let rest briefly before slicing.
Repeat with remaining cheese and filling.
Low-Carb Tortilla Method
Step 2B: Assemble the Quesadilla
Place one low-carb tortilla in a skillet over medium heat.
Sprinkle cheese evenly over the tortilla.
Add a layer of chicken filling.
Top with another light layer of cheese.
Place a second tortilla on top if making a stacked quesadilla, or fold in half.
Step 3B: Cook Until Crispy
Cook for 2 to 3 minutes per side until the tortilla is golden and the cheese is fully melted.
Press gently with a spatula for even browning.
Remove from heat and rest briefly before cutting.
Serving Instructions
Cut each quesadilla into wedges.
Serve immediately while hot and crispy.
Pair with sour cream, guacamole, or sugar-free salsa if desired.
