These Keto Quesadillas are downright delicious! You start with perfectly seasoned chicken, onion, red pepper, and chipotle chili pepper's subtle smoky heat. Then you layer it inside a crispy tortilla with shredded cheese for a delicious meal the whole family will ask for again and again.
If you are looking for the best ever keto quesadillas, you will go wild for this recipe!
It is super easy to make, gluten-free, and always a hit at my house.
Ingredients for Making Keto Chicken Quesadilla
- Chicken: Either boneless skinless chicken breast or thighs will work. To mix things up, you could also use steak or ground beef.
- Taco Seasoning: I recommend using my homemade Keto Taco Seasoning. If you purchase taco seasoning, make sure to read the label to ensure no added sugar or other non-keto-friendly ingredients. Depending on the taco seasoning you use, you may or may not want to add more salt.
- Oil: I use avocado oil. You can use olive oil, but I do not recommend using extra-virgin for high heat cooking.
- Onion: Red, white, or yellow onion will work. If you prefer to use green onion, I don't recommend sautéing it first.
- Bell Pepper: I prefer red pepper in keto quesadillas, but you could use green or yellow.
- Chipotle Chili Pepper in Adobo Sauce: You will want to use one minced pepper from a can of chipotle chile peppers. You can find them in the ethnic section of your grocery store. Freeze leftovers for another use.
- Shredded Cheese: Any shredded cheese will work. I used cheddar cheese.
- Tortillas: Use this Almond Flour Tortilla Recipe for clean ingredients, or use purchased keto-friendly tortillas.
Don't miss my Keto Quesadillas Web Story.
Frequently Asked Questions
Most tortillas are not keto as they are very high in carbs. As an example, one taco-sized flour tortilla has 24 grams of carbohydrates.
To make a low carb quesadilla, the most important thing is using keto-friendly tortillas.
You sure can! To keep your low-carb quesadilla keto, you could add more low-carb veggies like zucchini or just increase the amount of cheese.
Those that use traditional tortillas will be high in carbs.
This low carb quesadilla recipe, however, is perfect for your keto diet.
Tools Needed to Make Keto Quesadilla
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- Medium Bowls
Storing and Freezing Quesadillas
Leftover quesadillas can be kept in the refrigerator for up to four days. I recommend reheating them on the stovetop or in the oven. (But the microwave will do in a pinch.)
If you would like to freeze the leftovers, place them on a parchment-lined baking sheet and allow them to freeze until solid. Transfer them to a freezer-safe container and store them for up to three months.
How to Make Keto Quesadilla
First, start by cutting the chicken into small cubes.
Place it in a bowl and toss with the taco seasoning.
Heat a skillet to medium-high heat and then add the oil.
Add the chicken to the pan, and cook, stirring often, for 8 minutes.
Add the onion, pepper, and chipotle chili pepper and cook for another 5 minutes, until the chicken is cooked through and the vegetables are tender.
Transfer the meat and vegetables to a clean bowl.
Reduce the heat to medium-low and carefully wipe the skillet clean.
Add the remaining tablespoon of oil to the skillet.
Place a tortilla in the skillet, working in batches as necessary.
Top with meat, vegetables, and cheese.
Add a second tortilla on top.
Cook, turning once, until the tortillas brown and crispy and the cheese is melted, about 7 to 10 minutes.
Transfer to a cutting board and cut into wedges.
More Keto Recipes With Chicken
- Keto Chicken Kiev is juicy, buttery, and so delicious! This recipe is perfect for a special occasion.
- Say goodbye to boring chicken dinners. This Keto Stuffed Chicken is cheesy goodness that never gets old.
- If you like 20-minute meals that are packed with flavor, you are going to go wild for this Chicken Cauliflower Fried Rice.
- Keto Instant Pot Chicken is so good! With mushrooms, feta, and olives, this easy meal is always a hit.
- Zucchini Enchiladas have all the flavor of the “real thing” with a fraction of the carbs.
- Place the chicken in a medium bowl and toss with the taco seasoning. Allow to sit at room temperature for at least 15 minutes, or refrigerate overnight.
- Heat a skillet to medium-high heat and add 1 tablespoon of the oil.
- Cook the chicken, stirring often for 8 minutes.
- Add the onion, red pepper, and chipotle chili pepper and cook for another 5 minutes.
- Transfer the meat and vegetables to a clean bowl.
- Reduce the heat to medium-low and carefully wipe the skillet clean.
- Add the remaining 1 tablespoon of oil to the skillet.
- Place the tortilla in the skillet, working in batches as necessary.
- Top with the meat, vegetables, and cheese.
- Add a second tortilla on top.
- Cook, turning once until the tortillas are brown and crispy and the cheese is melted, about 7 to 10 minutes.
- Transfer to a cutting board and cut into wedges.