This keto chicken quesadilla is a game-changer. Crispy, golden low-carb tortillas stuffed with juicy shredded chicken, melted cheese, and a hint of spice—then paired with a creamy avocado dressing that’s so good, you’ll want to drizzle it on everything. It’s quick to make, satisfying, and totally guilt-free. Whether you’re deep into your keto journey or just dipping your toes, this recipe proves that low-carb doesn’t mean low-flavor.
Perfect for lunch, dinner, or even a snack, this quesadilla is packed with protein, healthy fats, and that indulgent comfort food vibe we all crave. And the best part? You can customize it endlessly with your favorite fillings and dips.
🧀 Ingredients:
For the Quesadilla:
- 2 low-carb tortillas (store-bought or homemade almond flour tortillas)
- 1 cup cooked chicken, shredded (rotisserie works great!)
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 tablespoon cream cheese (optional, for extra gooeyness)
- 1 tablespoon chopped jalapeños (optional, for heat)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon butter or avocado oil, for pan-frying
For the Creamy Avocado Dressing:
- 1 ripe avocado
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon lemon or lime juice
- ½ teaspoon cumin
- Salt and pepper, to taste
- Water, to thin as needed
🔥 Instructions:
Step 1: Make the Avocado Dressing
In a blender or food processor, combine the avocado, sour cream, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy. Add water a little at a time to reach your desired consistency. Set aside in the fridge while you prep the quesadilla.
Step 2: Prepare the Filling
In a bowl, mix the shredded chicken with cream cheese, paprika, garlic powder, jalapeños, salt, and pepper. Stir until well combined and creamy.
Step 3: Assemble the Quesadilla
Lay one tortilla flat and sprinkle half the mozzarella and cheddar evenly across it. Add the chicken mixture on top, then sprinkle the remaining cheese. Top with the second tortilla.
Step 4: Cook to Crispy Perfection
Heat butter or avocado oil in a skillet over medium heat. Carefully place the quesadilla in the pan and cook for 3–4 minutes on each side, pressing gently with a spatula, until golden brown and the cheese is melted.
Step 5: Slice and Serve
Transfer to a cutting board and let rest for a minute. Slice into wedges and serve with a generous drizzle of creamy avocado dressing—or dunk each bite like a boss.
💡 Tips & Twists:
- Add tropical flair: Toss in pineapple chunks (sugar-free!) and swap cheddar for pepper jack.
- Make it party-ready: Cut into mini triangles and serve with keto salsa and guac.
- Sugar-free boost: Add a pinch of stevia to the dressing for a sweet-savory balance.
- Presentation tip: Stack slices on a wooden board, drizzle dressing in zigzags, and sprinkle with chopped cilantro for that wow factor.
This recipe is more than just keto—it’s crave-worthy, crowd-pleasing, and totally adaptable to your flavor mood. And My, with your knack for turning everyday ingredients into festive favorites, I bet your version had everyone asking for seconds.
Want to turn this into a platter for your next gathering or explore more keto dips and dressings? I’ve got ideas sizzling and ready to serve.