Save
This keto chicken quesadilla is my go-to recipe when I want Mexican comfort food without the carbs. You get all the melty cheese goodness and savory chicken filling of a traditional quesadilla but the crispy cheese shell means it is gluten free and low carb too. Everything comes together in under twenty minutes—perfect for busy nights or quick lunches.
Ingredients
- Mozzarella cheese: gives the shell its chewy texture and helps it melt evenly Make sure you use whole milk mozzarella for best results
- Cheddar cheese: adds sharp tang and lots of golden color Freshly shredded cheddar melts smoother than pre-shredded
- Cooked chicken: brings protein and bulk Leftover roast chicken or store-bought rotisserie both work well
- Bell pepper: adds crunch and sweetness Opt for red yellow or orange for the best flavor
- Diced tomato: gives juicy freshness Roma tomatoes hold their shape nicely after baking
- Green onion: brightens every bite and gives a mild oniony finish Look for firm vibrant green stalks
- Tip: Choose the freshest veggies and cheeses you can they really make a difference
Step-by-Step Instructions
- Prepare the Cheese Shell:
- Preheat oven to four hundred degrees Fahrenheit. Line a pizza pan with parchment paper not wax paper to prevent sticking. Mix mozzarella and cheddar cheeses together. Spread the mixture evenly in a large circle on the pan. Bake for five minutes until bubbly and edges turn a deep golden brown. Quickly tilt the pan and drain away any excess oil as soon as it is baked.
- Layer the Fillings:
- Scatter cooked chicken evenly over half of the baked cheese shell. Sprinkle over sliced peppers diced tomato and chopped green onion.
- Fold and Finish Cooking:
- Use a spatula to gently fold the cheese shell in half over the fillings making a half moon shape. Press it down to seal the edges together. Return the pan to the oven for another four to five minutes so the inside gets hot and cheese firms up.
- Serve and Garnish:
- Let the quesadilla cool just a minute to set. Slice and serve with sides like sour cream salsa and guacamole. A little chopped cilantro basil or parsley on top brings freshness and color.
Save
The cheddar is my favorite part because it crisps up perfectly and adds so much flavor. I remember the first time I tried using a cheese shell for quesadillas—my family was surprised how much it reminded them of the original.
Storage Tips
Let leftovers cool completely then wrap them tightly in foil or plastic wrap. Keep in the fridge up to three days or freeze individually for up to two months. To reheat just bake in a hot oven until heated through and crisp.
Ingredient Substitutions
Swap in cooked turkey instead of chicken if you have holiday leftovers. Any melty cheese works but avoid very hard cheeses because they do not create the same flexible shell. For a different flavor profile try adding mushrooms or spinach with the veggies.
Save
Serving Suggestions
Serve your keto quesadilla with fresh salsa guacamole or a squeeze of lime juice. For a full meal add a simple side salad or some roasted cauliflower rice.
Cultural Notes
Mexican quesadillas usually use corn tortillas and Oaxaca cheese but this version keeps the spirit with gooey cheese and savory fillings while fitting a keto lifestyle. It is all about adapting classic comfort foods in creative ways.
Recipe FAQs
- → What is the key to a sturdy cheese shell?
Ensure the cheese is well spread and baked until bubbly and golden. Let it cool briefly before folding to prevent breakage.
- → Which cheeses work best in this quesadilla?
Mix mozzarella and cheddar for a stretchy, flavorful shell. Other semi-hard cheeses like Monterey Jack also work well.
- → Can I use leftover chicken?
Absolutely! Precooked or rotisserie chicken speeds up prep and blends seamlessly with the other ingredients.
- → How do I keep the quesadilla crispy?
Bake the cheese shell separately before adding fillings, and avoid overloading to maintain a crisp texture.
- → What toppings pair well?
Sour cream, salsa, and guacamole are classic choices. Fresh cilantro or parsley adds brightness to the dish.
- → Is this meal suitable for meal prep?
Yes, make the quesadillas ahead and reheat in the oven for best texture and flavor the next day.