Keto Quesadillas
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My keto quesadillas recipe takes low-carb tortillas and stuffs them with melty cheese, peppers, onions, and juicy taco meat. They’re pan-fried until golden and crisp for 3 grams of net carbs.
Table of Contents
Why I love this recipe
Quesadillas are one of my favorite keto meals because they really don’t taste any different from a regular quesadilla. Since first publishing this recipe, more and more tortilla brands have launched their own low-carb versions- honestly, the texture is genuinely comparable now.
I tested this recipe using three of the most popular store-bought brands, along with my homemade tortillas. The result? Soft, chewy tortillas stuffed with melted cheese, veggies, and meat, each pan-fried until crispy.
Here’s why they are on regular rotation:
- They take 10 minutes, and that’s being generous.
- Easy to customize. I typically use shredded chicken, but my partner and I love pulled pork, crispy fish, and even shrimp.
- 3 grams of net carbs. A regular quesadilla has around 40- that’s the whole point.
Key Ingredients
Here’s what goes into low carb quesadillas, along with my kitchen notes. Full measurements are in the recipe card below.
- Keto tortillas. I tested these with Mission Carb Balance (2g net carbs), La Banderita Carb Counter (2g net carbs), and Ole Xtreme Wellness (2g net carbs). While all delicious, I found that Mission Carb Balance had the most “normal” tortilla feel-
It folds without cracking and gets crispy in the pan without going brittle. - Protein. I use my Instant Pot shredded chicken, but you can use ground beef, sofritas, sliced steak, or air fryer shrimp.
- Shredded cheese. I prefer a Mexican three-cheese blend, but cheddar cheese, pepperjack, or Colby Jack are all good options, as they are all sharp and full-bodied.
- Taco seasoning. For extra flavor. I used homemade keto taco seasoning.
- Onions and bell peppers. I always use both- the onions caramelize slightly in the pan, and the peppers add sweetness and color.
- Sour cream, guacamole, and keto salsa. I always serve all three- my partner skips the guacamole, but I can’t imagine it without.
How to make keto quesadillas
Step 1- Sauté veggies. Sauté the peppers and onions in a well-oiled skillet until tender. Set aside.
Step 2- Assemble. Cover each tortilla with cheese, followed by protein and taco seasoning. Split the veggies between the tortillas and fold each in half.
Step 3- Pan fry. Cook the quesadillas on a non-stick skillet until crisp, then flip and cook until the cheese melts.
Step 4- Serve. Slice the quesadillas in half and serve with salsa, sour cream, or any of your favorite sauces.
Arman’s recipe tips
- Avoid overstuffing the tortillas, or else the cheese and fillings will spill out when you slice them. I say stick to no more than ½ cup of protein and ½ cup of cheese per quesadilla.
- Don’t crank up the heat. If the pan is too hot, the tortilla will crisp and burn before the cheese has had time to melt.
- Press down while cooking. I use a spatula to gently press the quesadilla flat as it cooks. This ensures the cheese melts evenly and the tortilla makes full contact with the pan.
- Let it rest before slicing. I wait about 2 minutes before slicing. Cutting immediately lets all the melted cheese escape. My partner learned this the hard way.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze: Place leftovers in a ziplock bag and store in the freezer for up to 6 months.
Reheating: Reheat in a preheated oven, air fryer, or non-stick skillet over medium heat until warm. Don’t microwave them, as they’ll become soggy.
Keto Quesadillas
Ingredients
- 1/2 cup bell peppers
- 1/2 large onion
- 2 low carb tortillas
- 1 cup shredded cheese
- 1 cup protein of choice I used grilled chicken
- 1 teaspoon taco seasoning
Instructions
- Place olive oil into a non-stick pan and place it over medium heat. Once hot, add the onions and bell peppers and fry for 2-3 minutes, until tender. Remove from the heat.
- Place the tortillas onto a flat surface. Cover half the shredded cheese, protein of choice, and taco seasoning. Divide the onion/peppers mixture on top and fold in half.
- Preheat a non-stick pan over medium heat. Once hot, place the two quesadillas on top and cook for 3-4 minutes, before flipping and cooking for a further 2 minutes, until the cheese has melted.
- Remove the quesadillas from the heat and slice in half. Serve immediately with salsa and sour cream.
Notes
Nutrition
More Mexican-inspired keto recipes
- Keto taco casserole– All the flavors of taco night in one pan, with no tortillas needed.
- Keto taco shells– I make these with cheese, and they hold up surprisingly well
- Keto enchiladas– My partner requests these more than any other keto Mexican recipe.
- Keto nachos– The closest thing to real nachos I’ve managed to pull off on keto.
I’ve tried several different recipes and all the different dishes have been top notch keep them coming!!!Love that I don’t have to think of what to cook
🙂 Aw thanks, Jill!