Healthy Recipes | Best-Ever Keto Quesadillas

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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!

Even if their name implies otherwise, quesadillas can be filled with more than just cheese! In fact, travel a bit around Mexico and you’ll soon find that the most common varieties are: sautéed mushrooms, zucchini flower with caramelized onions, potato and chorizo… and yes, cheese!

Even if we’re talking cheese, adding in a protein transforms them from a snack into a meal. I love to do steak, but grilled chicken is also ace. And ham is also a classic option (these are called sincronizadas in fact!).

They’re incredibly flavorful, you can whip them up in under 10 minutes (lets say 30 if you have to make the tortillas), and can accommodate a myriad of fillings (ahem even dairy free, see below!). 

Quesadillas are a truly wonderful thing. You see, they seem to be one of those meals here in Mexico that’s breakfast, lunch, snack and dinner appropriate… and it really is no wonder why!

Best-Ever Keto Quesadillas

Ingredients:

  • 4 c. shredded chicken 
  • 1 avocado, thinly sliced
  • 1 green onion, thinly sliced
  • Sour cream, for serving
  • 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
  • 1 tbsp. extra-virgin olive oil

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Instructions:

  1. First, Preheat oven to 400º and line two medium baking sheets with parchment paper.
  2. Second, 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. 
  3. Next, 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.
  4. 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.
  5. Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.


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