Keto Chicken Quesadilla
This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla. The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic. You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.
Holy moly! This keto-friendly chicken quesadilla recipe is going to make you dance with joy. A grain-free low carb quesadilla that will surely satisfy that Mexican food craving. This post is sponsored by KBosh Food. Please note that this post contains affiliate links.
Oh my friends, if you could only see me right now. You’d surely be giggling, watching me dance in happiness around my kitchen. Because now I can enjoy chicken quesadillas again and that makes me unbelievably happy. And when I am happy about food, I dance.
Believe me, this chicken quesadilla recipe is absolutely worth dancing for. It’s easy, incredibly flavorful, and has only 5g total carbs per serving. It’s the low carb quesadilla recipe of your dreams and it’s all made possible by these fabulous KBosh veggie pizza crusts. And I’ve got some great deals for you on the crusts so be sure to check out the discount codes below!
To make this Tasty Cheese Shelled Keto Chicken Quesadillas, your preheat oven to 400 F. Then, cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven. Then, place the chicken over half of the cheese shell. Add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.
You may recall that I fell in love with these pre-made low carb pizza crusts recently when I made my Chicken Alfredo Pizza. I was honestly surprised that they were so good and could handle all the toppings we put on them. Since then, they’ve become a staple in my house. And they are so thin and flexible, I was quite certain that they would make amazing keto chicken quesadillas too.
INGREDIENTS
DIRECTIONS
Holy moly! This keto-friendly chicken quesadilla recipe is going to make you dance with joy. A grain-free low carb quesadilla that will surely satisfy that Mexican food craving. This post is sponsored by KBosh Food. Please note that this post contains affiliate links.
Oh my friends, if you could only see me right now. You’d surely be giggling, watching me dance in happiness around my kitchen. Because now I can enjoy chicken quesadillas again and that makes me unbelievably happy. And when I am happy about food, I dance.
Believe me, this chicken quesadilla recipe is absolutely worth dancing for. It’s easy, incredibly flavorful, and has only 5g total carbs per serving. It’s the low carb quesadilla recipe of your dreams and it’s all made possible by these fabulous KBosh veggie pizza crusts. And I’ve got some great deals for you on the crusts so be sure to check out the discount codes below!
To make this Tasty Cheese Shelled Keto Chicken Quesadillas, your preheat oven to 400 F. Then, cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven. Then, place the chicken over half of the cheese shell. Add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.
You may recall that I fell in love with these pre-made low carb pizza crusts recently when I made my Chicken Alfredo Pizza. I was honestly surprised that they were so good and could handle all the toppings we put on them. Since then, they’ve become a staple in my house. And they are so thin and flexible, I was quite certain that they would make amazing keto chicken quesadillas too.
INGREDIENTS
- 1 tbsp. extra-virgin olive oil
- 1 bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/2 tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 3 c. shredded Monterey Jack
- 3 c. shredded cheddar
- 4 c. shredded chicken
- 1 avocado, thinly sliced
- 1 green onion, thinly sliced
- Sour cream, for serving
DIRECTIONS
- Preheat oven to 400º and line two medium baking sheets with parchment paper.
- In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate.
- In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla.
- Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the parchment paper and a small spatula to gently lift and fold one side of the cheese "tortilla" over the side with the fillings. Return to oven to heat, 3 to 4 minutes more. Repeat to make 2 more quesadillas.
- Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.