Recipe: Chicken Quesadilla Dip

This is another really ugly duckling recipe, but really it taste good! That is what counts

Sorry about the delay, everyone! I got a kidney infection and it was pretty nasty, I do not recommend it. Needing to drink so much water and cranberry juice kicked me right out of ketosis, so I am starting at square one. That is ok! I have a ton of ideas to share with the world, and it will be kind of fun to monitor how quickly my body can get back into the swing of things and what cravings pop up I have to conquer!

Exhausted and sick, but back in the kitchen none the less!

So, on topic! What the heck is Quesadilla Dip?

It is a wonderful cheesy, creamy, and “tex-mex” inspired dip. Think of all the fillings of your favorite Americanized foods. I call it Quesadilla dip because it has cheese, obviously… but also because you can put it inside a low carb tortilla, fry it up and have a quesadilla that is pretty bomb, honestly. You can also just eat it like a casserole if you want alongside a salad for a faux “taco salad” feel. So many good options!

So what are you using to dip?

I use pork rinds, though there are some decent other options. Cheese crisps, low carb tortilla chips, you can fry your own low carb tortillas! I will do a multi review on my favorite store bought options soon! It is tasty enough to serve to low carb and non-low carb eaters

Ok, so how are we making this!

What is inside:

  • 2 ounces of very soft cream cheese
  • 6 tablespoons of sour cream
  • 2- 12 ounce cans of chicken drained
  • Taco Seasoning (Homemade or store bought) to taste ( I used 3 tblspoons)
  • 2 cups of cheddar cheese divided (1/2 cups and 1 1/2 cups)
  • 12 tablespoons your favorite salsa
  • 4 tablespoons almond milk


  • Measuring Cups
  • Measuring Spoons
  • Oven safe Casserole
  • Fork
  • Non-stick spray

How it is done:

  • Preheat Oven to 300F
  • In your Casserole, add your cream cheese and sour cream. Mix well.
  • Add to that your canned Chicken and stir until all creamy.
  • Add your taco seasoning, 1 and 1/2 cup of cheddar cheese, almond milk and salsa
  • Mix super well. You want all of it to be homogenous.
  • Cover with remaining 1/2 cup of cheese
  • Place in the oven and bake for 25 minutes.
  • Take out and let rest for 5 minutes before serving.
  • Enjoy!

Onto the Picture instructions for this easy bake:

The creamy stuff
All the canned chicken
I dirtied a second stirring apparatus. Tiny whisk was not working. added the taco seasoning and mixed well
Salsa, cheese and almond milk. Add more milk if you like things runnier.
How it looks all Homogenous. It is tastier than it looks
Just bake and that’s it! Super easy recipe

That is it! Super simple, and a good recipe to please a crowd or meal prep out a few different options. Nothing about it is authentic, but it is tasty none the less. Now what you really want: Macros!

This Recipe Serves 10. It will vary based on the salsa and taco seasoning you use. I used Trader Joes Salsa Authentica and I used Penzy’s Arizona Dreaming seasoning. With that, each serving is 194 calories. Those calories are made up of 11.9 grams of fat. 16.2 grams of protein. 5.6 TOTAL carbs and .1 grams of FIBER for 5.5 NET Carbs per serving.

Let me know if you try this and love it!

Published by tastydirtyketo

Hello everyone! I am a thirty something wanting to help others enjoy food that taste good, and is low in carbs. Ketoers, Diabetics, and just people who don't want their kids addicted to the sweet white stuff. Who I am does not matter as much as what I do. That is make recipes, review some snacks, and try and make life easier.

One thought on “Recipe: Chicken Quesadilla Dip

  1. I have tried this and it is delicious. You would never know that it is low-carb. i eat it with Port rinds for dipping and also made an enchilada with it, using low carb tortilla. 10 – 12 carbs for an entire meal.


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