Keto Buffalo Chicken Quesadilla
When buffalo chicken meets a crispy cheese shell!
This one is such a fun low-carb twist on a classic quesadilla. Instead of a traditional tortilla, the cheese bakes into a golden, crispy shell that holds all that spicy buffalo chicken perfectly. 🤤
It’s quick, satisfying, and seriously delicious with a little ranch or sour cream on the side. One of those keto meals that proves you don’t need tortillas to make a great quesadilla!
Servings: 2
Ingredients
- 1 cup shredded cheddar cheese (113 g)
- 1 cup shredded mozzarella cheese (113 g)
- ¼ cup Frank’s RedHot Sauce (60 ml)
- 2 tbsp butter (28 g), melted
- 1 cup shredded cooked chicken (about 140 g)
Directions
- Preheat the oven to 400°F (200°C). Combine the hot sauce and melted butter in a small bowl. Pour the mixture over the shredded chicken and toss until evenly coated.
- Transfer the chicken to a baking dish and bake for 14 minutes, stirring once halfway through.
- Line a pizza pan with parchment paper. Do not use wax paper.
- Combine the cheddar and mozzarella, then spread the cheese evenly over the parchment in a circular shape.
- Bake the cheese for 5 minutes, or until melted and lightly golden. Carefully drain off any excess oil immediately after removing it from the oven.
- Spoon the buffalo chicken over one half of the cheese shell. Fold the other half over the filling and press gently to seal.
- Return the quesadilla to the oven for another 4–5 minutes, until crisp and golden.
- Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley, or cilantro if desired.
Macros
Per serving (½ quesadilla):
- Calories: 580
- Fat: 35.6g
- Protein: 48.6g
- Total Carbs: 2.8g
- Net Carbs: 2.8g