Jalapeno Chicken Fajita Cheese Crisps

If you’ve been keto long enough, you’ve made cheese crisps in the oven.  But had you made them like this? Hot Mama!

  • 6 ounces shredded Mexican cheese, divided
  • 3 ounces pre cooked fajita seasoned chicken breast, diced
  • 4 strips precooked bacon, chopped
  • 4 small jalapeños, sliced thin
  • 1/2 Tbsp coconut oil
  • 3/4 tsp garlic salt, divided (6, 1/8 tsp)
  • Optional: lettuce, sour cream, salsa for dipping
  1. Preheat oven to 350F.
  2. Line a large baking sheet with parchment paper.
  3. Melt coconut oil in frying pan on medium heat and sauté sliced jalapeños until mostly cooked through (about 5 minutes) and set aside.
  4. Warm diced fajita chicken in same pan until just warmed through. Set aside.

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