Keto Chicken and Cheese Quesadilla

A Skillet Quesadilla Made With Low-Carb Tortillas

This quesadilla fills low-carb tortillas with shredded cooked chicken, cheddar and mozzarella, seasoned with garlic powder, onion powder and paprika. It is cooked in a skillet with a little olive oil until the outside is golden and the cheese has melted. Prep takes 10 minutes and cooking 15, so dinner is ready in 25 minutes. The recipe makes 4 servings, and each has about 4 grams of carbohydrates.

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Using chicken that is already cooked is what keeps it fast. A rotisserie chicken from the store works, and so do leftovers.

What Goes in the Filling

The full amounts are in the recipe card at the bottom.

• Cooked chicken (2 cups, shredded): shred it into small pieces so it mixes evenly with the cheese.
• Cheddar (1 ½ cups) and mozzarella (1 cup): both shredded. They melt well and give the filling its gooey texture.
• Low-carb tortillas (4 large): the wrap, used two to a quesadilla.
• Olive oil (1 tablespoon): for the skillet.
• Garlic powder and onion powder (1 teaspoon each), paprika (½ teaspoon), salt and pepper: the seasoning.
• Sour cream and salsa: optional, for serving.

Cooking It

Mix the chicken, both cheeses and the seasonings in a large bowl until evenly combined. Heat a large skillet over medium heat and add the olive oil. Lay one tortilla in the pan, spread half of the filling over it and top with a second tortilla.

Cook for about 3 to 4 minutes, until the bottom is golden brown and the cheese starts to melt. Flip it carefully with a spatula and cook 3 to 4 minutes more, until golden and crispy. Let it cool for a minute, then slice into wedges. Repeat with the remaining tortillas and filling, and serve warm with sour cream and salsa.

Keep the heat at medium. That lets the cheese melt without burning the tortillas, so be patient and let each side brown slowly.

Variations

• Spicier: add diced jalapeños to the filling, or a pinch of crushed red pepper flakes.
• Vegetarian: replace the chicken with sautéed bell peppers and onions.
• Different cheese: pepper jack adds heat and gouda adds a smoky flavor.
• More spices: cumin or chili powder gives a warmer, earthier taste.

What to Serve With It

Guacamole works as a dip, and an avocado salad with diced tomatoes, onions and a squeeze of lime adds crunch. Zucchini fries or cauliflower rice are other keto-friendly sides. Sparkling water with lime or unsweetened iced tea keeps the drink low in carbs.

Nutrition per Serving

The card counts one quesadilla as a serving: about 350 calories, 22 grams of fat (10 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 30 grams of protein and 500 milligrams of sodium. These are estimates.

FAQ

Can I use other cheeses?

Yes. Cheddar and mozzarella melt well, but pepper jack or gouda can take their place.

How long do leftovers keep?

Let the quesadilla cool completely, wrap it tightly in plastic wrap or put it in an airtight container, and refrigerate for up to 3 days. Reheat it in a skillet to crisp it again.

Can I use something other than tortillas?

Large lettuce leaves or egg-based wraps both work.

Is it good for meal prep?

Yes. Assemble the quesadillas ahead, store them in the refrigerator and cook them fresh when you want to eat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us