Keto Quesadilla Recipe

Quesadillas

1. 1

   Prepare filling

   In a medium mixing bowl combine shredded chicken, softened cream cheese, 1 cup shredded cheddar, thinly sliced bell pepper, thinly sliced onion, chopped cilantro, lime juice, ground cumin, chili powder, garlic powder, kosher salt, and black pepper. Mix thoroughly until cream cheese is fully incorporated and mixture is uniform. If using jalapeño, stir it in now.

2. 2

   Preheat pan

   Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon of butter or 1 teaspoon avocado oil to the pan and swirl to coat. Keep heat moderate so the tortilla crisps without burning and cheese melts fully.

3. 3

   Assemble quesadilla

   Place one keto tortilla on a clean work surface. Spread roughly 1/2 cup of the chicken-cheese filling evenly over half of the tortilla, leaving a 1/4-inch border. Sprinkle about 1/4 cup additional shredded cheddar over the filling (this helps melt and bind). Fold the tortilla in half to form a half-moon. Repeat to assemble remaining tortillas and filling (should make 4 quesadillas).

4. 4

   Cook quesadilla

   Add the remaining butter or oil (about 1 tbsp) to the preheated skillet and reduce heat slightly to medium-low. Carefully transfer one folded quesadilla to the pan. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt; press lightly with a spatula to promote even contact. Flip and cook the other side 2–3 minutes until golden brown and filling is hot and melted. Adjust heat as needed to avoid burning; total cooking per quesadilla typically 4–6 minutes. Repeat with remaining quesadillas, adding a little more butter/oil if pan is dry.

5. 5

   Rest and slice

   Transfer cooked quesadilla to a cutting board and let rest 1 minute (resting helps cheese set slightly). Using a sharp knife or pizza cutter, slice each quesadilla into 2–4 wedges.

6. 6

   Serve

   Serve immediately with sour cream and low-carb salsa on the side. Optionally garnish with extra chopped cilantro and a squeeze of lime. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over low heat to re-crisp.