Makes 1 serving
When you make a Keto quesadilla, the first thing you need to do is wrap your brain around the concept of cheese and more cheese. You replace the flour tortilla with a crispy, crunchy cheese version that is folded around your fillings. Experiment with different kinds of cheese to find the perfect combo to satisfy your cravings, and shred the cheese yourself rather than buying pre-shredded for best results.
½ cup cheddar cheese, shredded
¼ cup pepper jack cheese, shredded
1 cup Basic Seasoned Shredded Chicken (page 42), cook with 1 (1-oz.) packet taco seasoning instead of Good for Everything Seasoning
½ avocado, pitted and sliced
1. Combine cheddar and pepper jack, and spread cheeses into an 8-inch circle in a medium nonstick frying pan. Spread cheese out to make an even, thin layer.
2. Place the pan over low heat. The cheese should melt slowly and darken as it cooks. Continue to cook undisturbed, without checking underneath or moving in any way, until the entire circle of cheese is evenly brown throughout.
3. Once thoroughly browned, use a spatula to move the round to a serving plate. Quickly add chicken to top half of the circle and fold in half. Serve with sliced avocado on top. Garnish with sour cream and salsa if desired.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 303 KCAL
CARBS: 7.2 G
SATURATED FAT: 21.65 G
CHOLESTEROL: 212 MG
PROTEIN: 63.62 G
POTASSIUM: 764 MG
SODIUM: 687 MG
IRON: 2.42 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here