Best-Ever Keto Quesadillas

What makes this Best-Ever Keto Quesadillas so genius? The cheese “tortilla”! To make certain you don’t have any issues getting rid of the quesadilla from the tray, let it cool for 1 to 2 minutes. When it is barely cool, it’s lots less complicated to split from the parchment paper. If you’ve got an offset spatula, now could be its time to polish!

Best-Ever Keto Quesadillas

Best-Ever Keto Quesadillas


1 tbsp. extra-virgin olive oil
bell pepper, sliced
1/2 yellow onion, sliced
1/2 tsp. chili powder

Kosher salt

Freshly ground black pepper

3 c. shredded Monterey Jack
3 c. shredded cheddar
4 c. shredded chicken
avocado, thinly sliced
green onion, thinly sliced

Sour cream, for serving



  1. Preheat oven to 400º and line two medium baking sheets with parchment paper.
  2. In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate.
  3. In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla.
  4. Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the parchment paper and a small spatula to gently lift and fold one side of the cheese “tortilla” over the side with the fillings. Return to oven to heat, 3 to 4 minutes more. Repeat to make 2 more quesadillas.
  5. Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.

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