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prep time
7 min
cook time
18 min
ready time
25 min
Keto Chicken and Cheese Quesadilla
You will occasionally come across those keto recipes that actually turn out better than the original, non-keto version. This quesadilla recipe is just that! A taco-seasoned chicken filling is encased in a better-than-tortilla crispy cheese crust made of cheddar and pepper jack. The cheese “tortilla” is strong enough to hold all the filling, handle slicing, and allow you to eat this hand-held lunch.
Net Carbs
4.2 g
Fiber
4.2 g
Total Carbs
8.4 g
Protein
73 g
Fats
51.1 g
789 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
1-½ teaspoon
Boneless Skinless Chicken Breast
6 ounce
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Garlic, Powder
⅛ teaspoon
Cumin, Ground
⅛ teaspoon
Onion Powder
⅛ teaspoon
Paprika
¼ teaspoon
Cheddar Cheese, Natural
½ cup, shredded
Pepper Jack Cheese
¼ cup, shredded
Avocado
2 ounce
Recipe Steps
steps 6
25 min
Step 1
Heat the olive oil in a non-stick pan over high heat. Place in the chicken breast and cook for about 4 minutes per side (you can use a lid on the pan to help thorough cooking). Cook the chicken until both sides have a crispy brown edge to them. If you’d like to cook your chicken darker for this recipe, you can.Step 2
Transfer the cooked chicken aside to cool. Once cooled enough to handle, use a pair of forks, or a fork and knife, to finely shred the chicken. Toss the chicken shreds in a bowl with all the seasonings.Step 3
In a separate bowl, shred and combine the cheddar and pepperjack cheeses. In a 10 inch non-stick pan, spread the cheese out to form your tortilla. The thinner the tortilla, the easier and more consistent the cooking will be.Step 4
Heat the pan on low heat and slowly melt the cheeses until they turn a dark golden in the center and around the edges. You will see the cheese separate slightly as the fat escapes through the small air bubbles that form all over the tortilla. This process can take up to 10 minutes or even longer, depending on your heat.Step 5
Quickly use a spatula to transfer the cheese tortilla to a sheet of parchment paper or onto another non-stick surface. It should remain in a pretty firm circle. Spread the seasoned chicken on half of the tortilla. Then, use your spatula to fold the open side of the tortilla over the chicken to form your quesadilla. You can use the spatula to hold the tortilla in place as the cheese continues to harden and keep its shape.Step 6
Serve your quesadilla with sliced avocado and freshly chopped cilantro. Other great toppings are sour cream, keto salsa, keto guacamole, or your favorite hot sauce. Enjoy!
Comments
Amberrghini.ketorific 3 years ago
My mouth is watering 🌊 this looks soooo yummy 😋
Nikkmor 4 years ago
A fave in our family! Very quick and easy!
Greenmoccasin 4 years ago
Delicious! Whole family loves it! I baked my cheese tortillas in the oven 400 for 8 minutes on parchment paper with a little spray. Perfect!
Anonymous 4 years ago
Yum yum yum!!!! Very fulfilling with just one! I love it.
Anonymous 4 years ago
So delicious
Pearliegirl 4 years ago
It actually tastes like mexican food, which we miss very much. Added sour cream and salsa.
Dellananez 4 years ago
I put the cheese in the oven instead of the frying pan and instead of avocado used a dallop of sour cream .... yummy😋
Anonymous 5 years ago
Yummy! And extremely filling. I was unable to eat it all and I ate a light lunch around 1pm and ate the quesadilla around 6pm. I chose to cook my cheese in the oven on parchment paper. A lot easier for me than on the stove. Will be a repeat recipe! Thank you!
BEA 5 years ago
Wow! This was a late lunch (3 pm) for me and I could not face eating another meal for the day! Very filling. I used smoked paprika, otherwise the recipe was made as recipe lays out. The "tortilla" was a bit of a challenge, but I gave it the time needed(almost) to brown in a nonstick pan. Remained somewhat fragile. I loosened the edges, flipped pan upside down and it tumbled out in a heap, but was easily straightened out with no tearing. I piled the chicken in and cheese tortilla form-fitted very well. Taste was wonderful. Definitely a satisfying meal!
Nbfgwilks 5 years ago
I'd give them 5 stars but they are a PITA to make and I cook a lot. I tried both frying and baking the "tortillas".
Bsnook 5 years ago
This was yummy but messy. Maybe it was because I used leftover chopped up rotisserie chicken. Will still make again!
Chandra 5 years ago
OMG!! These are totally amazing! So feels like I am cheating! I used cayenne pepper since I did not have paprika.
Fat vs fat- I’m in 5 years ago
These were awesome! I used shredded Mexican blend cheese instead and turned out perfect.
Anonymous 5 years ago
Very good! I do have to work on getting the ‘cheese tortilla’ out of the cast iron skillet though!
cwnojr 5 years ago
This was soooooo good. It really does hit the spot. Worth it