If you’re on the hunt for a low-carb meal that absolutely delivers on both comfort and flavor, you have to try Keto Chicken Quesadilla. With a crispy cheese shell in place of the usual tortilla, this swoon-worthy meal is loaded with juicy chicken, colorful veggies, and melty cheese, creating an irresistible fusion of savory and fresh. Whether you’re doing keto full-time or just craving a lighter alternative to your favorite quesadilla, this dish nails all the classic flavors while keeping things deliciously simple and quick to make.

Keto Chicken Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

This Keto Chicken Quesadilla is all about a short but superstar lineup of ingredients. Each one does double-duty, bringing both texture and flavor for that authentic quesadilla experience without any of the carbs weighing you down!

Mozzarella Cheese: Gives the cheese shell its stretchy, golden edges and mild flavor that complements everything else.
Cheddar Cheese: Adds sharpness and depth, plus that classic, craveable quesadilla flavor you love.
Cooked Chicken: Juicy, tender, and hearty—the protein-packed star of our filling.
Bell Pepper: For fresh crunch and a burst of color that brighten every bite.
Diced Tomato: Brings a juicy, slightly tangy element that balances the richness of the cheese.
Green Onion: Lends a mild, savory sharpness and a little pop of green for color and freshness.

How to Make Keto Chicken Quesadilla

Step 1: Prepare the Cheese Shell

First, preheat your oven to 400 F and line a pizza pan with parchment paper (definitely not wax paper, as it isn’t oven safe). In a mixing bowl, combine both the mozzarella and cheddar cheeses, then evenly spread the cheesy blend into a circle on your prepared baking sheet. This cheesy mixture will melt into a perfect shell, providing that crisp yet chewy bite that makes this Keto Chicken Quesadilla so special.

Step 2: Bake the Cheese Base

Pop the cheese-lined parchment into the oven and bake for about 5 minutes. As the cheese bubbles and turns lightly golden, it forms a sturdy, delicious foundation. As soon as it’s out, carefully pour off any excess oil so you get a crisp result that won’t get soggy later—this step keeps everything light and just right!

Step 3: Layer the Filling

Next, scatter the cooked chicken over only half of your cheese shell. Pile on the thinly sliced bell peppers, juicy diced tomato, and a sprinkling of chopped green onion right on top. This mix brings a big punch of flavor and loads of vibrant color to your Keto Chicken Quesadilla, so feel free to adjust the filling to your liking.

Step 4: Fold and Bake Again

Gently fold the cheese shell in half over the filling, forming that classic quesadilla half-moon shape. Press it lightly to help seal in all those layers, then slide the pan back into the oven for another 4 to 5 minutes. This last bake binds the flavors and gives you a gorgeously golden, melty finish that’s impossible to resist.

Step 5: Serve and Enjoy!

Let the Keto Chicken Quesadilla cool for a minute or two so you can slice and serve without burning your fingers. Pair with your favorite keto-friendly sides like sour cream, salsa, or guacamole, and don’t forget to toss a little fresh basil, parsley, or cilantro over the top for an extra pop of freshness. Now dig in and savor every cheesy, protein-packed bite!

How to Serve Keto Chicken Quesadilla

Garnishes

You’ll love how a sprinkle of fresh herbs takes this Keto Chicken Quesadilla to a whole new level. Try chopped basil, parsley, or cilantro—they brighten up each bite and add a lovely contrast to that rich cheese shell. For a final touch, a dollop of sour cream or a scoop of guacamole on each slice makes it even more irresistible.

Side Dishes

This dish pairs beautifully with simple, fresh sides. Think crispy green salads, cauliflower rice, or even a bowl of zesty tomato salsa for dipping. If you’re feeling extra festive, try a side of keto coleslaw or some quick-pickled red onions—the brightness cuts through the cheese and keeps things interesting.

Creative Ways to Present

To impress guests or just treat yourself, slice your Keto Chicken Quesadilla into wedges and stack them artfully on a platter sprinkled with colorful herbs and a light dusting of paprika. Or, for a fun appetizer, cut into smaller triangles and skewer each with a cocktail stick alongside a mini cup of salsa. It’s perfect for parties or a low-carb snack board!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Keto Chicken Quesadilla (lucky you!), let it cool completely before wrapping snugly in parchment or foil. Store it in an airtight container in the fridge and it’ll stay tasty for up to three days, perfect for a quick lunch or easy snack.

Freezing

This recipe is incredibly freezer-friendly! Allow your quesadilla to cool entirely, then wrap pieces individually in parchment and pop them in a freezer bag. They freeze well for up to a month, so you can always have a satisfying, keto-friendly meal ready to go.

Reheating

When you’re ready to bring your Keto Chicken Quesadilla back to life, preheat your oven to 400 F and bake for 6 to 8 minutes if cold (a minute or two more if frozen, just until heated through). This keeps the cheese shell crispy and ensures the filling gets melty and delicious again—way better than a soggy microwave reheat!

FAQs

Can I use different cheeses for the shell?

Absolutely! While mozzarella and cheddar are classics for a Keto Chicken Quesadilla, you can experiment with Monterey Jack, pepper jack, or even provolone for a fun flavor twist. Just make sure the cheese melts well to form a sturdy shell.

What else can I add for more flavor?

Try tossing in some jalapeños, a sprinkle of taco seasoning on the chicken, or swapping in rotisserie chicken for extra convenience and taste. The recipe is super flexible and can handle just about any of your favorite low-carb add-ins!

Is this Keto Chicken Quesadilla recipe gluten free?

Yes! One of the best things about Keto Chicken Quesadilla is that it naturally skips the flour and gluten, thanks to the cheese shell. Just double-check your add-ins and toppings to keep things 100% gluten-free.

Can I make this vegetarian?

Definitely. Just leave out the chicken and pile on more veggies like sautéed mushrooms, zucchini, or spinach for a fabulous vegetarian option that’s just as filling.

How do I keep the cheese shell from sticking?

Always use parchment paper (not wax paper) and let the shell cool for a minute or two after baking before attempting to fold or move it. This will help it release easily and stay in one beautiful, crispy piece.

Final Thoughts

This Keto Chicken Quesadilla is proof that you don’t need flour tortillas to enjoy all the flavors of your favorite comfort food. It’s quick, endlessly customizable, and sure to become a staple whether you’re keeping it keto or just want something irresistibly cheesy for lunch or dinner. Give it a try and discover how delicious (and fun) eating low carb can be!

Keto Chicken Quesadilla Recipe

★★★★★

5.2 from 16 reviews

Author: Lila
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

A delightful recipe for Keto Chicken Quesadilla, featuring a crispy cheese shell filled with seasoned chicken, bell peppers, tomatoes, and green onions. Perfect for a low-carb, high-flavor meal!

Ingredients

Scale

Cheese Shell:

1 1/2 Cups Mozzarella Cheese
1 1/2 Cups Cheddar Cheese

Filling:

1 Cup Cooked Chicken
1/4 Cup Bell Pepper
1/4 Cup Diced Tomato
1/8 Cup Green Onion

Instructions

Preheat Oven: Preheat oven to 400°F. Cover a pizza pan with parchment paper.
Prepare Cheese Shell: Mix Mozzarella and Cheddar cheeses, spread evenly on parchment paper, bake for 5 minutes, and remove excess oil.
Assemble Quesadilla: Place chicken, bell peppers, tomatoes, and green onions on one half of the cheese shell. Fold the other half over the fillings and press firmly. Bake for 4-5 minutes.
Serve: Serve with sour cream, salsa, guacamole, and garnish with fresh herbs.