KETO CHEESY MEXICAN SKILLET CHICKEN

3:04:00 PM
This Mexican keto cheesy chicken Wok will become your favorite one among all time! it's very delicious, filled with flavor, and an excellent sort of casserole meal that everybody in your family will enjoy. Top together with your favorite cheese and luxuriate in the sticky food!

When you fry onions, green peppers, and garlic in butter, this helps release the flavour. Although i really like forged iron pans, you'll use another quite wok. 

KETO CHEESY MEXICAN SKILLET CHICKEN
KETO CHEESY MEXICAN SKILLET CHICKEN

I use steam bags from cauliflower steamed because it's easier than using fresh. during this season of my life, i do not have time to scrub cauliflower, cut it, grate it, and steam it. Maybe at some point once I didn't pursue a toddler, but even then a really comfortable steam bag i'd persist with it forever. 

I love how taco seasoning, diced tomatoes, and vegetables help cauliflower to blend in with the remainder of this dish. It takes a taste of taco spice, which suggests no taste or smell like cauliflower. Yes, that creates me happy.

By the time you add the chicken and cheese to the cheesy Mexican pan, you do not even remember steamed cauliflower. I like better to use cheddar and Monterey Jack but be happy to modify up. I also grated my very own cheese to avoid fillers added to the pre shredded.

KETO CHEESY MEXICAN SKILLET CHICKEN

INGREDIENTS:

  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 3 garlic cloves minced
  • 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
  • 1 can Rotel tomatoes
  • 1 12 oz bag steamed riced cauliflower
  • 2 tablespoons homemade taco seasoning or taco seasoning packet
  • 3/4 cup chicken broth
  • 1 1/2 cups cheddar cheese
  • 1/2 cup Monterrey jack cheese

INSTRUCTIONS:

  1. In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
  2. Steam riced cauliflower in microwave according to package directions.
  3. Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.
  8. Optional: Serve with sour cream, cilantro, jalapenos, etc.

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