Chicken Queso-dilla Recipe

Chicken Queso-dilla

To keep your weeknight quesadillas keto-friendly (and just as satisfying), swap the tortillas for delicious crisped cheese.

Serves: 4Prep: 5 minutesCook: 20 minutesTotal: 25 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 2 cups rotisserie chicken, shredded
  • 2 tablespoons cilantro, chopped
  • Zest of 1 lime
  • 4 cups Mexican Style Blend Shredded Cheese
  • 1 avocado, sliced
  • 1 cup pico de gallo

Directions

  • In large bowl, combine chicken, cilantro and lime zest.
  • Heat nonstick 10” skillet over medium heat. In an even layer, add 1 cup shredded cheese. When cheese is melted, add ¼ of the chicken mixture over half the cheese.
  • Continue cooking 2 to 4 minutes, until cheese is golden on bottom. Remove from heat; fold cheese crisp in half over chicken.
  • Repeat with remaining ingredients. To keep warm before serving, place finished queso-dillas on baking pan fitted with cooling rack in oven set at 200°F.
  • Serve queso-dillas topped with avocado slices and pico de gallo.
  • Refrigerate leftovers.

Serves: 4

Ingredients

  • 2 cups rotisserie chicken, shredded
  • 2 tablespoons cilantro, chopped
  • Zest of 1 lime
  • 4 cups Mexican Style Blend Shredded Cheese
  • 1 avocado, sliced
  • 1 cup pico de gallo

Directions

  • In large bowl, combine chicken, cilantro and lime zest.
  • Heat nonstick 10” skillet over medium heat. In an even layer, add 1 cup shredded cheese. When cheese is melted, add ¼ of the chicken mixture over half the cheese.
  • Continue cooking 2 to 4 minutes, until cheese is golden on bottom. Remove from heat; fold cheese crisp in half over chicken.
  • Repeat with remaining ingredients. To keep warm before serving, place finished queso-dillas on baking pan fitted with cooling rack in oven set at 200°F.
  • Serve queso-dillas topped with avocado slices and pico de gallo.
  • Refrigerate leftovers.