Recipe for Chicken Quesadillas

Chicken quesadillas take me back to my college days. They used to be one of my go-to midnight snacks after a night of dancing. Life sure is different now, but my love for quesadillas is the same. Now I make my own keto quesadillas and stock my freezer with them! They make a great lunch that can be heated quickly, or a meal I can grab for my kids at a moment’s notice.

  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • ½ teaspoon Taco Seasoning (this page)
  • 4 tablespoons (½ stick) butter, divided into 2 tablespoons, 1 tablespoon, and 1 tablespoon
  • ½ cup (2.7 ounces) 1-inch matchsticks bell pepper
  • ⅓ cup 2-Minute Avocado Oil Mayonnaise (this page)
  • 2 tablespoons Pantry Staple Salsa (this page)
  • 8 (6-inch) Pliable Fathead Tortillas (this page), made with coconut flour or almond flour
  • 2 cups (8 ounces) shredded cheddar or pepper jack cheese


  1. Toss the chicken pieces with taco seasoning.
  2. In a large sauté pan, melt 2 tablespoons of the butter over medium-high heat. Add the chicken and cook for 2 to 3 minutes, until the chicken is browned on the bottom. Flip the chicken and cook for about 2 more minutes, or until cooked through. Remove the chicken from the pan and set aside, leaving behind any remaining butter.
  3. Reduce the heat to medium and add the bell pepper to the pan. Cook for a few minutes, stirring occasionally, until soft.
  4. In a small bowl, stir together the mayonnaise and salsa. Spread about 1 tablespoon of the mayonnaise/salsa mixture over an entire fathead tortilla, leaving a ½-inch border around the edges. Sprinkle with ¼ cup cheese. Add one-quarter of the chicken and one-quarter of the bell peppers to the tortilla, then top with another ¼ cup cheese. Place a second tortilla on top of the cheese. Repeat this process to create 3 more quesadillas.
  5. Wipe down the pan. Add another 1 tablespoon butter to the pan and heat over medium heat until melted.
  6. Carefully add 2 of the quesadillas. Cover and cook for a couple of minutes, or until browned on the bottom and cheese starts to melt. Press down onto the top with a spatula before flipping to help the melted cheese stick to the tortilla. Carefully flip and repeat on the other side, until browned on the bottom and the cheese is fully melted.
  7. Repeat with the remaining butter and 2 quesadillas.
  • When pan-frying the quesadillas, if the cheese doesn’t melt but the tortillas are already browned, you can reduce the heat, cover, and continue cooking in the pan until it melts.
  • If you are in a rush, feel free to use store-bought salsa or mayonnaise to save time. Make sure they don’t have sugar added. However, the homemade versions are super flavorful!
  • Quesadillas store very well. You can make them ahead of time and refrigerate for up to 5 days, or freeze them to have an instant meal anytime.

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