I’ve been on the ketogenic diet for a few weeks now and I wanted to make a meal that I could easily prepare on a Sunday evening for my family. I decided to make Sheet Pan Cheesy Chicken Quesadillas (Genius Dinner Idea!)

I have been experimenting with keto lately, and have found it to be a really healthy and effective way of eating. Keto allows me to eat my favourite foods (fats, cheese, and red meat) while losing some weight, and I have found that using cheat meals to boost my metabolism is also helpful.

You got me with the dirty word!

Looking for a brilliant idea for dinner? Prepare a whole sheet of cheesy chicken quesadilla, cut it into squares and top with your favorite toppings. You’ll love them for breakfast, lunch, dinner, snack or anytime!

Why didn’t I think of this before? Everything cooks faster and easier in a pan.

Cooking the entire dish in one pan saves time…. both in cooking and in cleaning. Life seems to have become so hectic that the only thing I can do to save time and make a good family meal is to convince Mom, and this dish does the trick. You can’t help but love it!

In this recipe, you stack low-carb coconut wraps on a baking sheet to make a large chicken and cheese quesadilla. I used 12 coconut wraps for this quesadilla, they usually come in packs of 7 so put 2 packs on your shopping list. The wraps I used, Thrive Turmeric Coconut Wraps, are about 7 1/2 inches each. In fact, I also mixed the usual stuff to use what I had on hand.

You can also find similar wraps on Amazon or at health food stores like Sprouts or Whole Foods. Note if the wrappers are different sizes, because if so, you’ll need to determine how many you need to make a quesadilla for the whole sheet.

Tips for making the best quesadillas with fried chicken and cheese:

    • The seasoning in this recipe is also a great rub for the meat. Use it as a seasoning for tacos or other southern, frontier or Texan-inspired dishes.
    • If you are wondering what size molds I used, they are 16″ x 12″ x 1″. You’ll need two to stack them on during cooking to keep the quesadilla flat.
    • The quesadilla can be served with delicious keto toppings. They are fine as they are, but the toppings are a lot of fun because everyone can customize their quesadillas. You can use green or red salsa, pico de gallo, chopped olives, sour cream, jalapeños, shallots, diced onion, hot sauce, avocado slices, etc. – I like to sprinkle them with salsa verde, sour cream and chopped onions.
    • I don’t recommend freezing leftovers, but you can keep them in the fridge for about 5 days and reheat in the microwave or oven. A hot air fryer is also ideal for reheating!
    • Jalapeño peppers add a lot of flavor and a little heat. I remove the seeds to keep the spiciness moderate, but if you like it spicy and hot, use the seeds too.
    • The canned green chili is very mild and goes perfectly with the chicken and cheese. You can find them in the Spanish section of most well-stocked grocery stores.


Fried Chicken Quesadillas

.. : 12 SERIES

Preparation time: 20 MINUTES

Cooking time: 30 MINUTES

Total time : 50 MINUTES

Make 12 chicken and cheese quesadillas on a sheet of paper! A quick and easy recipe for a fun and delicious Mexican-style dish.


Place layers of coconut paper on the baking sheet:

Drizzle the baking sheet with avocado oil. Starting with the short side of the baking sheet, stack 2 coconut sheets on top of each other so that they are half on the inside of the sheet and half on the outside. Repeat with the other short end.


Then do the same with the two long sides of the pan. Then place the two envelopes in the center of the uncovered pan. After you have stacked the remaining 10 wraps on top of the filling, you will have 2 wraps left for the center of the pan. Follow the photos in the post to see the location of the envelopes. Set aside until the filling is ready.


Prepare the spice mixture:

Mix paprika, chili powder, oregano, salt, cumin, garlic powder, coriander, black pepper and red pepper flakes in a small bowl.


Prepare the chicken:

Heat a 12-inch skillet over medium-high heat and add the avocado oil. When the oil shines, add the chicken, diced onions, spice mix and chopped jalapenos (optional). Reduce the heat to medium-high and cook the chicken for 4-5 minutes on each side, depending on the thickness of the chicken. Let the meat cook to an internal temperature of 165 degrees F.


Remove the pan from the heat when the chicken is cooked and let it rest for a few minutes until it is cool enough to handle. Cut the seasoned chicken into ½-inch cubes.


Assemble and prepare the quesadilla:

Preheat oven to 425 degrees F.


Spread the cubed chicken evenly on the prepared coconut sheet. Spread the diced green chilli evenly over the chicken, followed by the grated cheese.


Fold the coconut leaves over the filling, short side down. Do the same with the wraps on the long sides of the pan. Then place 2 more coconut leaves on top of the center of the filling, so that the quesadilla is completely covered with coconut leaves.


Place another sheet on top of the quesadilla, making sure to keep the edges of the foil in place.


Bake for 20 minutes, remove the top baking sheet and bake for another 3-5 minutes.


Remove from oven and let cool on a wire rack or baking sheet. Cut into 12 equal portions and serve with desired toppings.

Amount per serving:344 calories | 19.8 g fat | 10.9 g total carbohydrates | 2.6 g fiber | 4.2 g sugar | 0 g sugar alcohol | 30.8 g protein | 8.3 g net carbs

Provided for you by

These chicken and cheese quesadillas are a great party dish!

I prepared two bowls and served them at a gathering of family and friends. They literally flew off the table! Several people have commented that they really like the subtle taste of coconut. So do I.

Easy and simple, totally keto, incredibly delicious, fun to serve and everyone will love it. You can have it all!

My assistant Jenna tried this recipe and here are her thoughts:

What a delicious and hearty meal! If you’re craving Mexican food, you should definitely make this dish. These coconut wraps are fantastic, and making a giant quesadilla is such a brilliant way to use them! I was thrilled with how delicious the chicken turned out, as it was perfectly seasoned and the green chili here is delicious. I reheated the leftovers in the hot air fryer and they were delicious.

Need more meal ideas? I love these keto tamales and our amazing keto chicken fajita casserole!

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