This easy 5-ingredient Gluten-Free & Keto Buffalo Chicken Quesadilla comes together in under 30 minutes! With a deliciously cheesy low-carb shell, it delivers all the flavors of a classic Mexican-style quesadilla without the carbs. Perfect for a quick lunch or an effortless dinner, this recipe is so good you’ll wonder why you didn’t try it sooner!
INGREDIENTS
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup Frank’s Red Hot Sauce
- 2 tbsp melted butter
- 1 cup shredded cooked chicken
INSTRUCTIONS
- Preheat the oven to 400°F. In a small bowl, mix the hot sauce and melted butter. Toss the shredded chicken in the sauce until fully coated. Transfer to a baking dish and bake for 14 minutes, stirring halfway through.
- Line a pizza pan with parchment paper (not wax paper). Combine the shredded cheeses and spread them into a circular shape on the parchment. Bake for 5 minutes, then carefully drain any excess oil.
- Place the buffalo chicken on one half of the melted cheese shell. Fold the other half over the chicken and press gently. Return to the oven for another 4-5 minutes.
- Serve hot with sour cream or ranch dressing. Garnish with fresh basil, parsley, or cilantro for extra flavor.
NUTRITION (PER SERVING)
- Calories: 580 kcal
- Carbohydrates: 2.8g
- Protein: 48.6g
- Fat: 35.6g
