The Ultimate Keto Chicken Salad Quesadilla

I am a bread guy at heart… I can turn anything into a sandwich or a wrap. It’s just my thing. It is also what kept me from going Keto for a long time.

Well, now I have figured out the answer to my tortilla quandary: CHEESE. I know, that is the answer to most questions in the Ketosphere, but I found my absolute favorite way to fill the void in my heart with this easy keto-friendly creation. And truthfully, I use it for many things but today it was a way to make chicken salad more fun for lunch.

Let me make this disclaimer about ‘Recipes’… I don’t follow recipes, I find inspiration from them and then spin it my own way. I am all about flavor so I add things that I love and leave out things that I don’t. It’s just the way I roll in the kitchen. (Disclaimer #2 if you are baking, not cooking, ignore everything that I just wrote. You must be a bit more precise with baking.)

Also, note that I pretty much always keep shredded chicken breast in my fridge now that I have gone keto; It’s easy to add to stuff to add a little protein.

Preheat Oven to 425*F

Chicken Salad
Ingredients:
2 cups shredded chicken breast
2 hard-boiled eggs (diced)
2 celery stalks (diced)
4-5 cherry tomatoes (quartered)
A handful of chopped fresh baby spinach
Crumbled Feta Cheese
Parmesan, Asiago, Romano blend
2-3 Tbsp of Mayonnaise
Salt
Pepper

Combine shredded chicken, eggs, celery, tomatoes, and spinach. Sprinkle feta, parmesan blend, salt, and pepper to taste. Add mayonnaise and stir until well combined. Set aside.

Queso ‘tortilla’
Line a baking sheet with parchment paper. Spread 2 cups of shredded medium cheddar cheese in the center of the tray. Shape it into a round or oval shape roughly the size of a tortilla, try to make the cheese into an even layer. Place into the preheated oven and bake at 425*F for 10-12 minutes. or just until the edges turn a golden brown color.

Cheese releases a lot of oils as it cooks, now is a good time to blot the top with a paper towel. Let it cool for a minute or two. Then spoon chicken salad onto roughly half of the cheese. Use the parchment paper (and a spatula if necessary) to fold the bare half over onto the chicken salad half. Blot the top with a paper towel again. and put it back into the oven for 3-5 more minutes.
Remove from oven and let cool for a few minutes. then cut and serve. Garnish with avocado and/or cilantro (optional). It truly is an easy, and delicious way to get your quesadilla fix. Enjoy!!


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