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Keto Chicken Quesadilla

Keto chicken quesadilla with melty Mexican blend cheese and seasoned shredded chicken, cooked in a skillet until golden and crisp. Low-carb tortillas make it a quick, satisfying lunch or dinner in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked, shredded chicken
  • 1 tsp taco seasoning
  • 2 tbsp butter divided
  • 4 large low-carb tortillas
  • 2 cup shredded Mexican blend cheese
  • 0.25 cup sour cream for serving
  • 0.25 cup salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Toss the shredded chicken with the taco seasoning until evenly coated.
Cook the first quesadilla
  1. Heat 1 tablespoon butter in a large skillet over medium heat.
  2. Place one tortilla in the skillet and sprinkle with half the cheese and all the seasoned chicken.
  3. Top with another tortilla and press down gently with a spatula.
  4. Cook for 3–4 minutes, until the bottom is golden and crisp.
  5. Carefully flip and cook for 3–4 more minutes, until the second side is golden and the cheese is fully melted.
Finish and serve
  1. Repeat with the remaining butter and tortillas, using the remaining cheese.
  2. Slice into wedges and serve with sour cream and salsa.

Notes

For the crispiest result, use a medium heat that keeps the tortillas sizzling but doesn’t burn them, and press lightly but firmly during the first cook so the layers seal. Refrigerate leftovers in a covered container for up to 3 days; rewarm in a skillet or oven until hot and re-crisped. Freezing is not recommended because the tortillas can soften when thawed. For a dairy-light option, use sour cream and cheese brands labeled low lactose or lactose-free (texture may vary slightly).