Low Carb Fajita Casserole
Spice up your next low carb taco Tuesday with this keto fajita casserole. A Mexican inspired keto casserole that is just 7 net carbs per serving.
Ingredients
- 2 pounds chicken breasts boneless and skinless (3 to 4 large breasts)
- 1.5 teaspoons salt
- 1/4 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons butter divided (or oil, for frying)
- 4.5 ounces chopped orange bell pepper
- 4.5 ounces chopped red bell pepper
- 2.5 ounces chopped red onion
- 2 cups cauliflower rice frozen or fresh
- 8 tablespoons store bought queso not melted (I used Gordo's brand)
- 1 cup shredded Monterey Jack Cheese
- Cilantro optional
Instructions
- Preheat oven to 375 degrees.
- Cut chicken breasts into 1 inch pieces. In a small bowl, combine the spices. Season the chicken with half of the seasoning.
- In a large skillet, heat half of the butter (or oil). Once hot, add half of the chicken. Cook 3 to 4 minutes until browned. They do not have to be cooked through as they will finish cooking in the oven. Transfer to a large bowl and repeat with remaining chicken.
- Add the peppers, onions, and cauliflower rice to the bowl with the chicken. Season with the remaining spices and toss to coat.
- Add half of the mixture to a medium sized casserole dish. Add half of the queso to the top of the mixture. Repeat once more with remaining mixture and queso.
- Top the casserole with the shredded Monterey Jack cheese.
- Bake uncovered for 25 minutes. Let the casserole rest 5 to 10 minutes before serving.
- Garnish with fresh cilantro, if desired.
Nutrition
Serving: 1gCalories: 522kcalCarbohydrates: 10.1gProtein: 63.5gFat: 26gFiber: 2.8g
Tried this recipe?Let us know how it was!