Keto Chicken Quesadilla
A crispy, melty keto chicken quesadilla packed with seasoned shredded chicken and gooey cheese folded into a golden low-carb tortilla. At just 5.5g net carbs per serving and ready in 25 minutes total, it's the fast, satisfying low-carb lunch you'll actually crave.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 2. Values are estimates; brands vary.
This keto chicken quesadilla turns a takeout favorite into a crisp, cheesy low-carb lunch in 25 minutes. Seasoned shredded chicken and melty cheese fold into a golden low-carb tortilla for just 5.5g net carbs per serving.
Ingredients
- 2 large low-carb tortillas (about 8-inch, 5g net carbs each)
- 1.5 cups cooked shredded chicken breast (about 8 oz)
- 1.5 cups shredded Mexican-blend or Monterey Jack cheese
- 2 tablespoons full-fat cream cheese, softened
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 2 tablespoons canned diced green chiles, drained
- 1 tablespoon butter, divided
- Salt and black pepper, to taste
- 2 tablespoons sour cream, for serving (optional)
Instructions
- 1
In a bowl, toss the shredded chicken with chili powder, cumin, garlic powder, smoked paprika, green chiles, and a pinch of salt and pepper until evenly coated.
- 2
Spread 1 tablespoon of softened cream cheese over half of each tortilla. This helps the filling stick and adds richness.
- 3
Sprinkle a layer of shredded cheese over the cream cheese side, top with the seasoned chicken, then add the remaining cheese. Fold each tortilla in half to form a half-moon.
- 4
Melt half the butter in a nonstick skillet over medium heat. Add one quesadilla and cook 2-3 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese has melted. Repeat with remaining butter and the second quesadilla.
- 5
Transfer to a cutting board, rest 1 minute, then slice each into wedges. Serve with sour cream.
Tips & notes
- Rotisserie chicken makes this a 15-minute meal. Just shred and season the meat as directed.
- Use a tortilla under 5g net carbs (almond-flour or coconut-flour based) to keep this keto. Carb counts vary by brand, so check your label and adjust.
- Store cooled quesadillas in an airtight container up to 3 days. Reheat in a dry skillet over medium heat to bring back the crisp; the microwave makes them soft.
Log this recipe in one tap
Save keto chicken quesadilla to CarbMeNot and track its 5.5g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto chicken quesadilla?
- Each serving (one full quesadilla) has 5.5g net carbs (14.5g total carbs minus 9g fiber), 512 calories, 41g protein, and 34g fat. This recipe makes 2 servings.
- What tortillas should I use to keep this keto?
- Choose a low-carb tortilla made from almond or coconut flour with 5g net carbs or fewer per tortilla. Regular flour and corn tortillas have 20-25g net carbs each and aren't keto-friendly.
- Can I make keto chicken quesadillas ahead for meal prep?
- Yes. Assemble and cook them, then refrigerate up to 3 days. Reheat in a dry skillet over medium heat for the crispiest result. You can also freeze cooked quesadillas for up to 1 month.
