KETO CHICKEN QUESADILLA

This Cheesy Gluten Free Recipe can be Made in Under 20 Minutes!!! Keto Chicken Quesadilla is incredibly easy to make and tastes Just Like a Traditional Mexican Quesadilla. It’s a perfect fit for this Classic. You’re going to realize realize why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch Easy to Throw Together Dinner.

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Net Carbs

RECIPE NOTES

Preheat oven to 400 F to reheat. Bake for 6-8 minutes.
For a minute, I let cheese shell cool then before putting the filling onto it, flipped it over. I found that it made the quesadilla look a little prettier but this step isn’t necessary.
Use Parchment Paper.

INGREDIENTS

1 tbsp. extra-virgin olive oil
1 bell pepper, sliced
1/2 yellow 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

Preheat oven to 400º and with parchment paper, line 2 baking sheets.
In a skillet over medium-high temp, heat oil. Add onion and pepper and season with pepper, salt, and chili powder. Heat until it gets soft, five minutes. Transfer to a plate.
Take a bowl and stir together cheeses. Into the center of both prepared baking sheets, add 1 1/2 cups of cheese mixture. Spread into an even layer and make a circle shape the size of a flour tortilla.
Bake cheeses until it gets melty and a bit golden around the edge, eight to ten minutes. Add shredded chicken, onion-pepper mixture, and avocado slices to one half of each. Let cool slightly, then use a spatula and the parchment paper to gently lift and over the side with the fillings, fold 1 side of the cheese “tortilla”. Put in oven to heat, three to four mins more. To make two more quesadillas, repeat.
Into quarters cut each quesadilla. Garnish with sour cream and green onion before serving.