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Serves

Bacon-Ranch Quesadilla with Chicken

A low-carb club sandwich

Prep Time20 Mins

Cook Time40 Mins

Total Time60 Mins

Servings : 2
Calories : 610 Kcal

Ingredients

  • 20 uncured center-cut bacon strips
  • 2 cups sliced grilled free-range chicken
  • 0.25 cup ranch dressing
  • 0.5 cup shredded organic cheddar cheese

Instructions

  1. Preheat oven to 400F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Lay out 5 strips of bacon right next to each other on the sheet. One by one, weave the next 5 bacon strips onto the first layer in the opposite direction, creating a woven bacon square.
  4. Repeat this with the remaining 10 bacon strips to make a second woven bacon square next to the first. Bake for 30 minutes.
  5. Trim the bacon squares so they are about the same size and shape.
  6. Crumble any trimmed bacon and save for another receipe.
  7. Layer the grilled chicken over one bacon square, drizzle it with the ranch dressing, and sprinkle with the cheddar cheese.
  8. Top with second bacon square.
  9. Discard the used parchment and line the baking sheet with a new piece. Bake the quesadilla until the cheese melts, 5 to 10 minutes. Cut in half and serve.

 

Fairclough – making the woven bacon the bread in this sandwich, really

Nutrition

Fats 35g
Protein 79g
Carbs 3g
Net Carbs 2g

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