Updated: Aug 16, 2021
Gluten Free Ingredients:
1 Batch Keto Tortillas (tortilla press optional but highly suggested)
1/2 Mozzerella, Cheddar or Gouda
Pickled jalapenos sliced
Steak or Chicken
Pico di gallo, sour cream, salsa verde or roja!
Make a batch of our keto tortillas
Heat up a skillet over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should "run" through the skillet.
Reheat your tortillas briefly (3-5 seconds on each side) to make them pliable again before adding fillings.
INGREDIENTS 1 tbsp. extra-virgin olive oil
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 4 c. shredded chicken 1 avocado, thinly sliced 1 green onion, thinly sliced Sour cream, for serving
Preheat oven to 400º and line two medium baking sheets with parchment paper.
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.
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.
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.
Cut each quesadilla into quarters. Garnish with green onion and sour cream before serving.