This quick and easy Cheesy Gluten-Free & Keto Chicken Quesadilla comes together in under 20 minutes! With a deliciously crisp, low-carb cheese shell, it captures the classic flavors of a traditional Mexican-style quesadilla. Perfect for a quick lunch on the go or a simple, satisfying dinner, you’ll wonder why you didn’t try this sooner!
INGREDIENTS
- 1 ½ cups mozzarella cheese
- 1 ½ cups cheddar cheese
- 1 cup cooked chicken, shredded or chopped
- ¼ cup bell pepper, sliced
- ¼ cup diced tomato
- ⅛ cup green onion, chopped
INSTRUCTIONS
- Preheat the oven to 400°F. Line a pizza pan with parchment paper (do not use wax paper).
- In a bowl, mix the mozzarella and cheddar cheese together, then spread the mixture evenly into a circular shape on the parchment paper.
- Bake for 5 minutes, then carefully remove from the oven and drain any excess oil.
- Arrange the cooked chicken over one half of the cheese shell, followed by the sliced bell pepper, diced tomato, and chopped green onion.
- Fold the cheese shell over the filling, pressing firmly to seal. Return to the oven and bake for an additional 4-5 minutes.
- Serve hot with sour cream, salsa, and guacamole. Garnish with fresh basil, parsley, or cilantro.
To Reheat: Preheat the oven to 400°F and bake for 6-8 minutes if refrigerated.
NUTRITION (PER SERVING)
- Calories: 599 kcal
- Carbohydrates: 6.1g
- Protein: 52.7g
- Fat: 40.5g
- Fiber: 0.7g
