Keto Quesadillas

By Wendy Polisi

Dish Info

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.


– 1 pound boneless chicken cubed – 2 tablespoons keto taco seasoning – 2 tablespoons avocado oil divided – ½ cup diced onion – ½ cup diced red pepper – 1 chipotle chili pepper in adobo sauce diced fine – 8 ounces shredded cheddar cheese – 4 keto tortillas – For Serving: Salsa Sour Cream, Avocado, Cilantro

– 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.