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Easy & Cheesy Keto Chicken Quesadilla

This low-carb quesadilla uses shredded cheese as the base instead of tortillas, creating a crispy, golden shell filled with cooked chicken and vegetables. It's a fast, easy, and satisfying comfort food perfect for a keto diet.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • Non-stick skillet Good quality is key
  • Medium bowl
  • Spatula Thin, flexible one is best
  • Cutting board

Ingredients
  

Quesadilla Filling

  • 1.5 cups shredded mozzarella cheese For the base
  • 1.5 cups shredded cheddar cheese Medium or sharp
  • 1 cup cooked chicken Shredded or diced
  • 0.25 cup diced bell pepper Any color
  • 0.25 cup diced tomato Remove seeds for less moisture
  • 0.125 cup sliced green onion

Instructions
 

  • In a medium bowl, gently mix together the cooked chicken, diced bell pepper, diced tomato, and sliced green onion. Set aside.
  • Heat a good quality non-stick skillet over medium heat.
  • Once warm, sprinkle about half of the mozzarella cheese into a circle or square shape (approx. 7-8 inch diameter) on one side of the pan.
  • Sprinkle about half of the cheddar cheese over the melting mozzarella. Watch closely as it melts and bubbles.
  • As the cheese is melting and the edges start to look crispy and golden, spoon about half of your chicken and veggie filling onto one side of the melted cheese circle. Do not overfill.
  • Carefully use a spatula to lift the empty half of the cheese and fold it over the side with the filling.
  • Let it cook for another 2-3 minutes, pressing down gently with the spatula, until the bottom is golden brown and crispy.
  • Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden and crispy and the filling is heated through.
  • Slide the finished quesadilla onto a cutting board. Slice and serve immediately.
  • Repeat the process with the remaining cheese and filling for the second quesadilla.

Notes

This recipe is best enjoyed hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat for best results. Ensure your non-stick pan is truly non-stick and use medium heat to prevent burning while allowing the cheese to crisp. Don't overfill the quesadilla.