This "quesadilla" may not be a doppelgänger for the beloved Mexican dish, commonly made with corn or flour tortillas and melty cheese. BUT, when the craving strikes, this keto-fied quesadilla is so satisfying.
What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from your 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 it's time to shine!
Made this? Let us know how it went in the comment section below!
Editor's Note: The introduction of this recipe was edited on August 26, 2020 to provide more information.
extra-virgin olive oil
bell pepper, sliced
yellow onion, sliced
Freshly ground black pepper
shredded Monterey Jack
avocado, thinly sliced
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.