Ingredients:
- For the “tortillas”:
- 2 cups shredded mozzarella cheese
- 2 tbsp almond flour
- 1/4 tsp garlic powder (optional)
- For the filling:
- 1 cup cooked, shredded chicken breast
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup diced bell peppers
- 1/4 cup chopped green onions
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- For garnish:
- Sour cream
- Guacamole
- Fresh salsa
- Fresh cilantro
Instructions:
- Make the “Tortillas”: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the mozzarella into two portions. Place each portion on the baking sheet, forming two circular “tortillas” about 6 inches in diameter. Sprinkle almond flour and garlic powder over each circle if desired. Bake for 6-8 minutes until the edges are golden brown.
- Prepare the Filling: In a bowl, mix the shredded chicken, shredded cheddar or Monterey Jack cheese, diced bell peppers, green onions, cumin, chili powder, salt, and pepper. Combine well.
- Assemble the Quesadillas: Remove the cheese tortillas from the oven and let them cool for about 1-2 minutes. Spoon the chicken mixture onto one tortilla and spread it evenly. Place the second cheese tortilla on top, gently pressing down.
- Cook the Quesadilla: In a non-stick skillet over medium heat, add the assembled quesadilla. Cook for 1-2 minutes per side to warm the filling and further crisp the cheese tortillas.
- Serve: Transfer the quesadilla to a plate and cut into wedges. Serve with sour cream, guacamole, fresh salsa, and cilantro on the side.
Tips:
- Extra Flavor: Add chopped jalapeños or a sprinkle of taco seasoning to the filling for more spice.
- Chilling for Crispiness: Letting the cheese “tortillas” cool slightly before adding the filling helps achieve a firmer, crispier quesadilla.
This Keto Chicken Quesadilla is perfect for satisfying Mexican food cravings while keeping carbs low. It’s delicious, loaded with flavor, and every bite is packed with cheesy goodness!
