Keto Friendly Snacks


Keto Chicken Quesadilia

This Cheesy Gluten Free Recipe can be Made in Under 20 Minutes!!! Keto Chicken Quesadilla is incredibly easy to make and tastes Just Like a Traditional Mexican Quesadilla. It’s a perfect fit for this Classic. You’re going to realize realize why you Haven’t Tried This Sooner!
It Makes an Awesome On The Go Lunch
Easy to Throw Together Dinner.



The (often called keto)ketogenic diet is a very high-fat, low-carb diet that shares similarities to Atkins, Whole30, and paleo. It involves drastically reducing carbohydrate intake(replacing it with fat). Your body switches to burning fat for its primary fuel source when in ketosis.

You’re supposed to get at least 70 percent of your calories from Fat on Keto, FIFTEEN to TWENTY FIVE percent from Protein, and 10 percent from Carbohydrates. (except berries)You should avoid all sugar, legumes, root vegetables, fruit, and grains.


  • Preheat oven to 400 F to reheat. Bake for 6-8 minutes.
  • For a minute, I let cheese shell cool then before putting the filling onto it, flipped it over. I found that it made the quesadilla look a little prettier but this step isn’t necessary.
  • Use Parchment Paper.


  • 1 tbsp. extra-virgin olive oil
  • 1 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
  • 1 avocado, thinly sliced
  • 1 green onion, thinly sliced
  • Sour cream, for serving


Preheat oven to 400º and with parchment paper, line 2 baking sheets.
In a skillet over medium-high temp, heat oil. Add onion and pepper and season with pepper, salt, and chili powder. Heat until it gets soft, five minutes. Transfer to a plate.
Take a bowl and stir together cheeses. Into the center of both prepared baking sheets, add 1 1/2 cups of cheese mixture. Spread into an even layer and make a circle shape the size of a flour tortilla.
Bake cheeses until it gets melty and a bit golden around the edge, eight to ten minutes. Add shredded chicken, onion-pepper mixture, and avocado slices to one half of each. Let cool slightly, then use a spatula and the parchment paper to gently lift and over the side with the fillings, fold 1 side of the cheese “tortilla”. Put in oven to heat, three to four mins more. To make two more quesadillas, repeat.
Into quarters cut each quesadilla. Garnish with sour cream and green onion before serving.


1 Quesadilla = 2 Servings

Each Serving (Excluding Sauces)

599 Calories | 40.5 g Fat | 6.1 g Carbs | 0.7 g Fiber | 52.7 g Protein

5.4 g Net Carbs

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