chicken quesadillas
Keto Recipes


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Embark on a culinary journey with these tantalizing keto chicken quesadillas that promise to ignite your taste buds and keep you coming back for more. Say goodbye to carb-loaded tortillas and hello to a low-carb sensation that will revolutionize your Mexican cuisine experience.

Discovering the Perfect Formula

Delving into the realm of keto-friendly recipes, I sought to create a masterpiece that would redefine the essence of quesadillas. While traditional recipes rely on high-carb wraps or time-consuming alternatives, I stumbled upon a game-changer: Kbosh veggie crusts. With a mere 3g of carbs per crust, these grain-free wonders seamlessly integrate into the keto lifestyle, offering convenience without compromising flavor.

The Quest for Flavor

In crafting these chicken quesadillas, I spared no effort in pursuit of culinary excellence. Opting for chicken thighs over precooked alternatives, I infused every bite with succulent tenderness. Sauteed to perfection with green peppers, onions, and a dash of taco seasoning, the resulting filling tantalized the senses, tempting even the most disciplined of taste testers.

The Perfect Crust

Embracing versatility, I experimented with both Mexi Cabbage and Zucchini crusts, each offering a unique twist to the classic quesadilla experience. While both varieties received accolades from my eager taste testers, the Mexi Cabbage crust emerged as the frontrunner, crisping up in the pan to deliver unparalleled texture and flavor.


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Course: MainCuisine: Mexican


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Recipe for Keto Chicken Quesadillas


  • 2 tablespoons avocado oil, divided

  • 2 boneless skinless chicken thighs, chopped into ½ inch pieces

  • 1 tablespoon taco seasoning

  • ½ medium green pepper, chopped into ½ inch pieces

  • 2 medium green onions, thinly sliced (white and light green parts only)

  • Salt and pepper to taste

  • 2 packs Kbosh Pizza Crusts

  • 1 ½ cups shredded cheddar or Mexican cheese


  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chicken and sauté until mostly cooked through, approximately 5 minutes. Sprinkle with taco seasoning.
  • Stir in the chopped pepper and onions, cooking until the veggies are tender, about 3 to 5 minutes.
  • Transfer the chicken mixture to a bowl and wipe the pan with a paper towel. Add the remaining ½ tablespoon of oil and reduce the heat to medium-low.
  • Place one pizza crust in the pan and sprinkle with ½ cup of shredded cheese. Spread half of the chicken filling evenly over the cheese, then sprinkle with an additional ¼ cup of cheese. Top with a second pizza crust.
  • Cover the pan and cook until the cheese is melted and the bottom crust is browned, approximately 2 to 4 minutes. Carefully flip the quesadilla and cook for an additional 2 minutes. Remove from heat and allow to cool before slicing.
  • Repeat the process with the remaining crusts, cheese, and filling.

Nutrition Facts

  • Calories: 406kcal
  • Carbohydrates: 5.2g
  • Protein: 28.6g
  • Fat: 25.6g
  • Fiber: 2.6g

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