This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla.
The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic.
You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.
NOTES:
Source: officiallyglutenfree.com
The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic.
You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.
You’ll Need:
- 1 1/2 Cups Mozzarella Cheese
- 1/4 Cup Bell Pepper
- 1/4 Cup Diced Tomato
- 1 1/2 Cups Cheddar Cheese
- 1 Cup Cooked Chicken
- 1/8 Cup Green Onion
Instructions:
- Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
- Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
- Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.
NOTES:
- To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).
- Tip: I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
Source: officiallyglutenfree.com
