Keto Quesadillas

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!

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
INSTRUCTIONS

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.

Credit: Delish