Quesadillas have always been one of my favorite lunch options. They’re warm, cheesy, satisfying, and incredibly easy to make. The only challenge is stopping after one or two because they’re just that good!
These Low-Carb Green Chile Quesadillas come together in minutes with just a handful of simple ingredients, making them perfect for busy weekdays, quick lunches, or an afternoon snack. The combination of melty cheese and flavorful green chiles creates a delicious balance of creamy, savory, and slightly spicy flavors in every bite.
Serve them hot and crispy with your favorite salsa and a dollop of sour cream for a meal that feels indulgent while still fitting into a low-carb lifestyle. Whether you’re looking for a quick keto-friendly lunch or a satisfying snack, these quesadillas are sure to become a regular addition to your menu.
Ingredients
4 low-carb tortillas
1 8 oz. bag Monterey Jack cheese
4 Poblano peppers, roasted and diced
1 lime
1 cup chicken, cooked and shredded
1 small can enchilada verdes sauce (I used Las Palmas brand)
Toppings: salsa, guacamole, sour cream, cilantro
Instructions
If you have a gas stove, it is much easier to roast a pepper by placing it directly on the grate over the fire. If you have an electric stove or glass cooktop, you can place a wire rack over the cooking element and place the pepper on it (be sure to use oven mitts when handling the wire rack). When roasting, turn the pepper occasionally until as much of it as possible is charred.
Place the peppers in a resealable bag and allow them to steam from their own heat for a few minutes. Remove the pepper from the bag and peel off the skin. The skin should slide off easily when steamed. Cut off the stem and chop the pepper.
Spray a griddle with cooking spray. Make one quesadilla at a time. If you have a large griddle, you can make two or three at a time.
Layer the tortilla with cheese, roasted poblano pepper, chicken, salsa verde and more cheese.
Top with another tortilla or fold in half if you can.
Place the quesadilla on the hot griddle. When the bottom tortilla is browned and the cheese has started to melt, carefully flip the tortilla to the other side. This requires a little bit of dexterity and skill. If you have folded it in half, flipping it is much easier. Use a very large, sturdy spatula to help flip the quesadilla. You want to make sure the bottom tortilla is stiff enough to withstand the flip; otherwise, it will collapse, and the filling will slide out. It is also helpful that the cheese on the bottom and top layers is somewhat melted, for it is the glue that holds it together. Press down gently on the quesadilla before flipping to help it stick.
Cook the quesadilla on the other side until it is browned and crispy. Remove the quesadilla to a plate and cut into triangles with a pizza cutter.
Serve with salsa, sour cream, guacamole and cilantro. Pat yourself on the back for a successful quesadilla flip.
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