Keto Chicken Quesadilla

If you think about it, the only non-keto item in a quesadilla is the tortilla, so how do we get around that, we make a cheese tortilla and since quesadillas are cheese melted on a tortilla, well you see were this is going. Of course to maximize the experience, you’ll want to use multiple cheeses and make sure to grate the cheese, don’t use per-shredded, it won’t melt properly. To boost the keto quality we add an avocado. Makes 4.


  • 1 lb Chicken – cooked and shredded
  • 1 Bell pepper – sliced thin
  • 0.5 Onion – sliced thin
  • 1 Avocado – sliced thin
  • 3 cups Monterey Jack cheese – grated
  • 2 cups Cheddar cheese – grated
  • 1 TBL Olive oil
  • 1 tsp Chili powder – New Mexican of course
  • Salt and pepper to taste
  • Garnish
    • 1 green onioin
    • Sour Cream


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Preheat oven to 400 F (205 C).
  3. Line two sheets with parchment paper.
  4. Warm skillet on med-high, add oil and let warm.
  5. Cook onions and peppers until onions are translucent, ~5 mins.
  6. Add chili powder, salt, and pepper and set aside.
  7. Mix the Monterey and Cheddar cheese and spread 1/4 of mix on each tray in an even layer to make the tortilla.
  8. Bake cheese tortilla for 8-10 mins, until melted but not bubbly.
  9. Pull trays from oven and let rest two mins. Add 1/4 pepper mix, chicken, and avocado to 1/2 of each tortilla.
  10. Peel off paper and fold over. Return to oven for ~4 mins.
  11. Repeat process to make two more quesadilla.