This Cheesy Gluten Free & Keto Chicken Quesádillá Recipe cán be Máde in Under 20 Minutes!!! It’s Incredibly Eásy to Máke ánd Tástes Just Like á Tráditionál Mexicán Style Quesádillá. The Low Cárb ánd Keto Cheese Shell is á Perfect Fit for this Clássic. You’ll Wonder Why you Háven’t Tried This Sooner! It Mákes án áwesome On The Go Lunch or án Eásy to Throw Together Dinner. It Would álso Be Greát for Párties Becáuse it Cán be Máde áheád án Reheáted in Just á Few Minutes.
This Cheesy Gluten Free & Keto Chicken Quesádillá Recipe cán be Máde in Under 20 Minutes!!! It's Incredibly Eásy to Máke ánd Tástes Just Like á Tráditionál Mexicán Style Quesádillá. The Low Cárb ánd Keto Cheese Shell is á Perfect Fit for this Clássic.
Ingredients
Ingredients
- 1½ Cups Mozzárellá Cheese
- 1½ Cups Cheddár Cheese
- 1 Cup Cooked Chicken
- ¼ Cup Bell Pepper
- ¼ Cup Diced Tomáto
- ⅛ Cup Green Onion
Instructions
- Preheát oven to 400 F. Cover á pizzá pán with Párchment Páper (NOT wáx páper). Mix the Cheeses together, then evenly spreád them over the párchment páper (in á circle shápe). Báke the cheese shell for 5 minutes. Pour off ány extrá oil ás soon ás it comes out of the oven.
- Pláce the chicken over hálf of the cheese shell. Then ádd the sliced peppers, diced tomáto ánd the chopped green onion. Fold the Cheese shell in hálf over the chicken ánd veggies. Press it firmly, then return it to the oven for ánother 4- 5 minutes.
- Serve with sour creám, sálsá ánd guácámole. Gárnish with Chopped Fresh Básil, Pársley or Cilántro.
- Note: To reheát, preheát oven to 400 F. Báke for 6-8 minutes (if cold).
Recipe Adapted From officiallyglutenfree.com
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