Easy Keto Chicken Parmesan Bake Hello fam! After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake. More recipes to come, I promise! I’m going to post a little […]
Tag: from fat to fit chick
Double Chocolate Chip Coconut Keto Cookies I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, […]
Keto Tailgate Recipes: Queso Fundido
So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day. I’m going to try to make everything BBQ friendly so whether you’re at home or tailgating, you can have the perfect keto meal. Here is an amazing dip to kick things off.
If you are in search of a quintessential keto recipe, I think we may have the solution for you. Cody and I always joke about the goopy, cheesy recipes that us keto-ers live for, and this is definitely one of those recipes. It’s loaded with chorizo, chili peppers and cheese. It’s sinful, addicting, and what?! You can lose weight by eating this? Thank you keto, thank you. I really enjoyed eating this with crudities, especially sliced radish. For those of you who love pork rinds, I bet that would be an amazing combination. It honestly, even tastes good by itself. If you were to throw like 12 eggs into this you could make it into a breakfast casserole. So, many delicious keto options. Just one recipe, that’s so simple and easy to make.
Without further ado, I present to you: Keto Tail Gate Recipes: Queso Fundido
- 1/2 lb chorizo
- *Don’t like Chorizo? This will go well with any ground meat, see my note below.
- 4 oz cheddar cheese
- 4 oz mozarella cheese
- 4 oz cream cheese
- 1 hatch chili, or 2 jalapenos
- 1/2 large bell pepper
I personally didn’t add any salt because with the chorizo and cheese was salty enough. Just a heads up.
In a large cast iron skillet, fry the chorizo until almost cooked through.
While the chorizo is cooking, dice your peppers, then add to your chorizo.
Once Chorizo is cooked through, drain excess fat if needed, and transfer to a mixing bowl. I recommend you use a stainless steel or glass mixing bowl, just because I have had issues with the chorizo staining my plastic ones.
Add your cheeses and mix until ingredients have combined. Make sure to thoroughly mix in the cream cheese.
Put in a 350F oven and bake until the cheese is bubbly and the top is golden brown. If you are going to BBQ this, I reccomend prepping everything beforehand, and then finish. it off over indirect heat. You could also cook everything directly over the BBQ, but for simplicity sake I would prep as much as you can beforehand.
*If you aren’t a huge fan of chorizo, you can use any kind of ground meat really. Personally I would go with beef or pork, but to each their own. Chorizo has all the flavors you already need, but if you are using another kind of meat, I would jazz it up by adding some cayenne, cumin, pepper and chili powder. Don’t forget salt and pepper!
Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly) I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But […]
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)
Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or none of the above. I’m pretty sure I say that about most of my recipes, but hey, it’s true! Now, these go FANTASTIC with my homemade spicy mango chutney. However, the chutney is not keto friendly, if I find a way to have a semi keto version of it, I’ll be sure you update everyone. These can be cooked in both an airfryer, traditional fryer, or just pan-fried. This recipe is fairly simple, the breading process takes time, but overall an easy recipe.
These were such a hit with Cody’s family, and I’m sure yours will love it to! Comment below to let me know what are your favorite dipping sauces are!
- 2 chicken breasts, butterflied, than cut into strips
- 2 eggs
- shredded coconut
- coconut flour (keto) or Cassava flour (paleo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (or less)
- 1 tsp dried thyme
- salt and pepper
- Neutral oil for frying, I use refined coconut, but avocado or peanut, if you aren’t paleo, will work.
Coconut Breaded Chicken
To begin, prep your breading station: Plate one will consist of your coconut or cassava flour. Mix spices and egg in plate two, and then the shredded coconut on plate three. I’m not going to tell you how much to use, because it can vary quite a bit. However, it’s safe to say you will need more than you originally put in. Dip chicken into the flour, then into the egg, and then finally coat in the shredded coconut. Fry at 350F oil, careful not to crowd the pan, until chicken is cooked through and your coconut is gold brown and delicious.