Best-Ever Keto Quesadillas

Best-Ever Keto Quesadillas
What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!

Ingredients Keto Quesadillas
  • 1 tbsp.extra-virgin olive oil
  • 1bell pepper, sliced
  • 1/2yellow onion, sliced
  • 1/2 tsp.chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 3 c.shredded Monterey Jack
  • 3 c.shredded cheddar
  • 4 c.shredded chicken 
  • 1 avocado, thinly sliced
  • 1 green onion, thinly sliced
  • Sour cream, for serving

Directions Keto Quesadillas
  • Preheat oven to 400º and line two medium baking sheets with parchment paper.
  • In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate. 
  • In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla.
  • Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the parchment paper and a small spatula to gently lift and fold one side of the cheese "tortilla" over the side with the fillings. Return to oven to heat, 3 to 4 minutes more. Repeat to make 2 more quesadillas.
  • Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.


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