Need more keto lunch ideas? Try my keto avocado toast, keto sandwich, or keto tacos. Fun fact: Chipotle has THE best quesadillas. Sad fact: They are definitely not fit for a keto diet… Thankfully, with a few low-carb substitutions, we can recreate those savory and cheese flavors. The results are soft, chewy tortillas stuffed with melted cheese, veggies, and meat, each pan-fried until crispy and served with your dipping sauces.
Why I love this recipe
Easy to customize. My family loves my keto chicken quesadilla recipe, but of course, you can add any protein of your choice. Makes a quick snack or lunch. All together, you’re looking at under 15 minutes from prep to plate. Simple ingredients. There are no over-the-top ingredients. Just your typical quesadilla fillings and your favorite low carb tortillas. They’re gluten-free, too. Because we’re using almond flour tortillas.
Ingredients needed
Tortillas. You can use any store-bought low-carb tortilla or try making homemade ones. Protein. I use my Instant Pot shredded chicken, but you can use ground beef, sofritas, sliced steak, or even refried beans. Shredded cheese. I prefer a Mexican three-cheese blend, but cheddar cheese, pepperjack, or Colby-jack are all good options. Taco seasoning. For extra flavor. I used homemade keto taco seasoning. Onions and bell peppers. My preferred veggies for any quesadilla! Sour cream, guacamole, and keto salsa. For dipping.
How to make keto quesadillas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Sauté veggies. Sauté the peppers and onions in a well-oiled skillet until tender. Set aside. Step 2- Assemble. Cover each tortilla with cheese, followed by protein and taco seasoning. Split the veggies between each and fold the tortillas in half. Step 3- Pan fry. Cook the quesadillas on a non-stick skillet until crisp, then flip and cook until the cheese melts. Step 4- Serve. Slice the quesadillas in half and serve with salsa, sour cream, or any of your favorite sauces.
Arman’s recipe tips
Avoid overstuffing the tortillas, or else the cheese and fillings will spill out when you slice them. I say stick to no more than ½ cup of protein and ½ cup of cheese per quesadilla. Don’t crank up the heat. If the pan is too hot, the tortilla will crisp and burn before the cheese has had time to melt. Add vegetables, like sautéed mushrooms, tomato, or sliced avocado.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze: Place leftovers in a ziplock bag and store in the freezer for up to 6 months. Reheating: Reheat in a preheated oven, air fryer, or non-stick skillet over medium heat until warm. Don’t microwave them, as they’ll become soggy.
Frequently asked questions
More Mexican-inspired keto recipes
Keto taco casserole Keto taco shells Keto enchiladas Keto nachos
