Ingredients**
* 2 cups shredded cooked chicken
* 1/3 cup shredded pepper jack cheese
* 1/3 cup shredded Monterey Jack cheese
* 1/4 cup *sugar-free* ranch dressing
* 2 tbsp chopped pickled jalapeños (more if you like heat)
* 1 tsp lime juice
* 1/2 tsp cumin
* 1/2 tsp chili powder
* 1/4 tsp garlic powder
* 1/4 tsp salt
* 6–8 keto tortillas
* 2 tbsp avocado oil (or melted butter) for cooking
**Instructions**
1. **Make the Filling:**
In a bowl, mix the cream cheese, ranch dressing, lime juice, jalapeños, cumin, chili powder, garlic powder, and salt until smooth.
2. **Add Chicken & Cheese:**
Stir in the shredded chicken, pepper jack, and Monterey Jack until everything is fully combined.
3. **Assemble Quesadillas:**
Spread a generous layer of the filling on half of each keto tortilla, then fold it over.
4. **Cook:**
Heat avocado oil (or butter) in a skillet over medium heat.
Cook quesadillas 2–3 minutes per side until golden and melty.
5. **Serve:**
Slice and serve with extra ranch, lime wedges, or sugar-free salsa.
