Keto Chicken Quesadillas

• 1 1/4 lbs chicken breasts, boneless skinless, diced into 1/2-inch cubes
• 1 tsp ground cumin
• 2 tsp chili powder
• Salt and freshly ground black pepper
• 4 tsp olive oil, divided
• 2/3 cup red onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 Tbsp fresh lime juice
• 6 flour tortillas (about 10-inch burrito size)
• 3 Tbsp butter, melted
• 1 1/2 cups Monterrey Jack cheese, shredded (6 oz.)
• 1 1/2 cups cheddar cheese, shredded (6 oz.)

1. Season chicken with cumin powder, chili powder, salt, and pepper.
2. Heat a non-stick skillet over medium-high heat. Add 2 tsp olive oil. Once hot, add chicken and cook for about 6 minutes or until fully cooked through, turning occasionally. Set aside on a bowl.
3. Heat remaining oil into the skillet. Add red onion, green bell pepper, red bell pepper and saute for about 5 minutes or until tender. Add garlic and cook for 1 more minute.
4. Once cooked, transfer to the chicken bowl, add lime juice and toss to coat.
5. Wipe out the skillet and add the butter, once melted then add the tortillas and keep the buttered side down. You can also melt the butter separately and then brush the tortillas.
6. Add cheddar and Monterrey cheeses together and sprinkle 1/2 cup over the tortilla then add about 3/4 cup of the chicken mixture.
7. Fold the top half over and repeat the same with the second tortilla (You can make 2 on the same skillet).
8. Cook for about 2 minutes or until golden brown on bottom, flip the side and cook until golden brown on that side as well.
9. Done! Slice each quesadilla into 2 or 3 wedges and serve with your salsa or guacamole.

What type of cheese to use?

Any cheese will work – Cheddar, Monterrey Jack, Asadero, Oaxaca or Colby Jack cheese.

Can I store the leftovers?

Absolutely! Pack them in an airtight container and store in the refrigerator for up to 4-5 days. When ready to eat, reheat on a non stick pan over medium heat for 3-4 or until cheese has melted and crispy again.

Can I Freeze These Chicken Quesadillas?

You can, but I don’t recommend freezing, because it will lose texture and quality.

Ingredients Substitute

• I am using chicken breasts you can use any leftover rotisserie, ground chicken or turkey or grilled chicken.
• If you don’t like bell pepper then use carrots or zucchini instead.
• Any cheese will work here that melts well but feel free to omit if dairy intolerant
• You can use regular flour or whole wheat tortillas or choose any as per your preference.

Keto Ham and Cheese Breakfast Biscuits

These keto ham and cheese breakfast biscuits are the perfect easy keto breakfast! Each soft, fluffy biscuit is loaded with cheese and ham and has less than 2 net carbs each!

• 3 ounces cream cheese, SOFTENED
• 1 cup shredded cheddar cheese
• 2 eggs
• 2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy cream (scrape the measuring cup out since it is thick, make sure you get ALL of the liquid)
• 1 tablespoon melted butter
• 1 3/4 cup chopped ham
• TOPPING
• 1 tablespoons butter, melted

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps.
3. Add almond flour, baking powder, salt, heavy cream and melted butter.
4. Stir until combined.
5. Fold in the chopped ham. Do not overmix or biscuits will be tough.
6. Chill the dough 10-15 minutes.
7. Using a small cookie or ice cream scoop spoon the biscuits out onto a greased or lined baking sheet. Lightly press the dough down.
8. Bake 13-15 minutes until golden. Brush with melted butter

You can use unsweetened almond milk instead of cream if you want, but the fat content decreases.

The dough will be thick, be careful not to overmix, watch the video to see exactly how it should look.

I use a SMALL cookie/ice cream scoop to get 22 biscuits. If you want to use a large/full size scoop you will get approximately 12 biscuits with about 4 net carbs each. The baking time is 16-18 minutes for the large biscuits.

Keto Ham

Ingredients

• 100 ml sugar free maple syrup
• 2 tbsp tamari or coconut aminos
• 2 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 whole leg of ham, on the bone

Directions

1. Pre-heat oven to 180C/350F
2. Combine all ingredients for the glaze in a bowl and stir until smooth
3. Use a small sharp knife to score the skin of the ham around the small hock section. Then slowly peel the skin off by pushing your fingers between the skin and the fat and working your way around. Once the skin is completely removed score the fat with diagonal lines. Just be careful not to score too deep into the meat
4. Brush the glaze over all the exposed fat on the ham leg and place in the oven for 20 minutes
5. Remove the ham from the oven and baste with glaze and return to the oven for 10 minutes. Repeat glaze again and put in the oven for a further 10 minutes
6. Baste for a final time, turn the oven up to 200C/400F and cook for a further 5-10 minutes. Keep an eye on it as it may brown quickly

Want to see more from me?

I run a blog where I post DAILY recipes. https://www.ketogomeals.com