If you’re craving a satisfying, low-carb twist on a beloved classic, the Keto Chicken Quesadilla Recipe is your new go-to dish. Packed with tender, seasoned chicken, melty cheese, and vibrant sautéed peppers and onions, this quesadilla delivers crispy, gooey goodness without the carb overload. It’s incredibly easy to make and perfect for cozy dinners or impressing friends with a flavorful, guilt-free meal that everyone will love.
Ingredients You’ll Need
These ingredients are simple yet essential to achieving the perfect balance of flavor, texture, and color in your Keto Chicken Quesadilla Recipe. Each component plays a role, from the tender chicken providing protein to the cheeses adding that irresistible melty stretch, and the peppers and onions bringing freshness and crunch.
- 3-4 boneless, skinless chicken breasts (about 1 pound): The star protein, diced for easy cooking and perfect bite-size pieces.
- 1 cup shredded cheddar cheese: Offers sharpness and rich flavor that melts beautifully.
- 1 cup shredded mozzarella cheese: Provides a stretchy, creamy texture when melted with cheddar.
- 4 low-carb tortillas: A keto-friendly base that holds all the delicious fillings together.
- 1 cup chopped bell peppers (any color): Adds sweetness and vibrant color to brighten every bite.
- 1 small onion, diced: Brings a subtle sweetness and depth when sautéed.
- 2 tsp cumin: Imparts a warm, earthy aroma essential for authentic flavor.
- 2 tsp paprika: Adds a smoky richness along with beautiful color.
- 1 tsp garlic powder: Enhances all the savory notes with subtle garlicky hints.
- 2 tbsp olive oil: For cooking the chicken and vegetables to golden perfection.
- Sour cream (optional): A creamy topping that cools the spices and adds a velvety finish.
How to Make Keto Chicken Quesadilla Recipe
Step 1: Prepare and Cook the Chicken
Start by dicing your chicken breasts into bite-sized pieces to ensure even cooking and easy eating. Heat olive oil in a skillet over medium heat, then add the chicken pieces. Season generously with cumin, paprika, garlic powder, salt, and pepper. Cook the chicken until golden brown and the internal temperature reaches 165°F, locking in juicy, flavorful bites.
Step 2: Sauté the Bell Peppers and Onion
Once the chicken is done, remove it from the skillet and add your chopped bell peppers and diced onion to the same pan. Sauté these veggies until soft and fragrant, about 5 minutes. This step not only enhances the flavor but also helps soften the peppers and onions, blending them into the quesadilla filling beautifully.
Step 3: Assemble Your Quesadilla
Warm another skillet over medium heat and lay one low-carb tortilla flat in the pan. On half of the tortilla, sprinkle a generous layer of both shredded cheddar and mozzarella cheeses. Spoon a hearty scoop of your cooked chicken and sautéed veggie mixture on top, then add another layer of shredded cheese to help everything stick together once folded.
Step 4: Cook Until Crispy and Golden
Fold the tortilla over the filling and press gently with a spatula. Cook for about 3-4 minutes on each side, allowing the tortilla to turn golden brown and crispy while the cheese melts into a gooey delight. Flip carefully to keep all the fillings inside and avoid any mess.
Step 5: Slice and Serve Warm
Remove the cooked quesadilla from the heat and let it rest for a minute, then slice into wedges. Serve immediately with a dollop of sour cream or your favorite salsa for an extra burst of flavor and creaminess.
How to Serve Keto Chicken Quesadilla Recipe
Garnishes
A simple scoop of sour cream adds a cooling contrast to the warm spices and gooey cheese. Freshly chopped cilantro or green onions also make a fantastic garnish, bringing a pop of freshness and color that completes the dish with a vibrant touch.
Side Dishes
Pair your quesadilla with a crunchy side salad topped with avocado for healthy fats and refreshing texture. Cauliflower rice or a zesty guacamole also work wonders to keep your meal keto-friendly while complementing the rich and savory flavors of the quesadilla.
Creative Ways to Present
For a fun twist, cut your quesadillas into small bite-sized triangles and arrange them on a platter for sharing at parties or casual get-togethers. You can also layer the filling in a casserole dish and bake it for a comforting keto-friendly bake that’s just as cheesy and delicious.
Make Ahead and Storage
Storing Leftovers
Store your leftover Keto Chicken Quesadilla slices in an airtight container in the refrigerator for up to 3 days. Make sure the quesadillas are fully cooled to maintain crispiness when reheated.
Freezing
You can freeze the cooked quesadillas by wrapping them tightly in plastic wrap and placing in a freezer-safe bag. Frozen quesadillas last up to 2 months and make for an easy grab-and-go meal.
Reheating
To reheat, use a skillet on medium heat to crisp the quesadilla again while melting the cheese inside. Avoid microwaving if possible, as it can make the tortillas soggy rather than crispy.
FAQs
Can I use other cheeses in this Keto Chicken Quesadilla Recipe?
Absolutely! Feel free to experiment with cheeses like Monterey Jack, pepper jack for some heat, or even a bit of crumbled queso fresco for a milder flavor. Just make sure they melt well to keep that delightful gooey texture.
Are low-carb tortillas necessary?
Using low-carb tortillas keeps this recipe keto-friendly by minimizing carbohydrates. However, if you’re not following keto strictly, regular tortillas work well too. Just keep in mind the carb content will be higher.
How spicy is this quesadilla?
This Keto Chicken Quesadilla Recipe has a mild warmth from the cumin and paprika, but it’s not overly spicy. You can adjust the heat by adding chili powder or fresh jalapeños if you prefer a spicier kick.
Can I prepare the chicken filling in advance?
Yes! The chicken and sautéed veggies can be cooked ahead and stored in the fridge for up to 2 days. Simply assemble and cook the quesadillas when you’re ready to eat, making mealtime quicker and easier.
What dips go well with these quesadillas?
Sour cream is classic, but guacamole, salsa, and even a keto-friendly queso dip are excellent options to accompany your Keto Chicken Quesadilla Recipe. They add different layers of flavor and texture that elevate each bite.
Final Thoughts
If you’re searching for a delicious, comforting meal that fits perfectly within your keto lifestyle, this Keto Chicken Quesadilla Recipe is an absolute winner. It’s quick to make, bursting with flavor, and sure to become a cherished favorite whether for weeknight dinners or casual gatherings. Give it a try and enjoy every cheesy, crispy bite!
Print
Keto Chicken Quesadilla Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Keto Chicken Quesadilla recipe offers a low-carb, delicious twist on the classic quesadilla, packed with seasoned chicken, sautéed bell peppers and onions, and a blend of melted cheddar and mozzarella cheeses. Ready in just 30 minutes, it’s a perfect quick meal for anyone following a keto lifestyle or looking for a flavorful, satisfying dish.
Ingredients
Chicken Mixture
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Vegetables
- 1 cup chopped bell peppers (any color)
- 1 small onion, diced
Quesadilla Assembly
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 low-carb tortillas
- Sour cream (optional, for serving)
Instructions
- Prepare the 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 until golden brown and the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and flavorful.
- Sauté the vegetables: Remove the cooked chicken from the skillet. In the same skillet, add the chopped bell peppers and diced onion. Sauté them until soft, about 5 minutes, allowing their natural sweetness to develop and complement the chicken.
- Assemble the quesadilla: Heat another skillet over medium heat. Lay one low-carb tortilla flat in the skillet. Sprinkle half of the tortilla with a mixture of shredded cheddar and mozzarella cheese. Add a scoop of the seasoned chicken and sautéed vegetables on top, then sprinkle more cheese over the filling before folding the tortilla in half.
- Cook the quesadilla: Cook each quesadilla for about 3-4 minutes on each side until golden brown and crispy, and the cheese inside is melted. Use a spatula to carefully flip to prevent tearing and ensure even cooking.
- Serve: Remove from the skillet, slice into wedges, and serve warm. Optionally, add sour cream or salsa on the side for dipping to enhance the flavor.
Notes
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (75°C) for safety.
- Low-carb tortillas help keep this recipe keto-friendly; choose your preferred brand accordingly.
- You can substitute the cheeses with any other low-carb melting cheese if desired.
- Adding salsa or guacamole is a great way to add moisture and extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
