Keto Flautas de Pollo
Unleash irresistible flavor and low-carb goodness with these Keto Flautas de Pollo! This ingenious recipe transforms the classic Mexican dish into a guilt-free delight by using crispy cheddar cheese shells in place of traditional tortillas. Tender, spiced shredded chicken infused with smoked paprika, cumin, lime juice, and fresh cilantro makes for a mouthwatering filling, while the baked cheese shells add an indulgent crunch. Perfect for keto and gluten-free diets, these flautas are baked to golden perfection and served with creamy avocado slices, tangy sour cream, and zesty tomato salsa for a burst of complementary flavors. Ready in just over an hour, this recipe is ideal for a satisfying weeknight dinner or a show-stopping appetizer.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 cups Cheddar cheese, shredded
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 Avocado, sliced
- 0.5 cup Sour cream
- 0.5 cup Tomato salsa
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, heat the olive oil over medium heat. Add the chicken breast and cook until browned on all sides, about 5 minutes.
Add the ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the chicken, stirring well to coat the chicken with spices.
Pour in the chicken broth, bring to a simmer, cover the pot, and cook for 15 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot, add lime juice, and fresh cilantro, mix well, and set aside.
Line a baking sheet with parchment paper. Place heaping tablespoons of shredded cheddar cheese into mounds approximately 4 inches apart on the baking sheet. Flatten them slightly to form circles.
Bake in the preheated oven for 5-7 minutes or until the cheese is melted and bubbling with edges slightly crusty.
Remove from the oven and immediately place a small amount of the shredded chicken onto each cheese circle.
Carefully roll each cheese circle around the chicken to form flautas. Secure with toothpicks if necessary.
Place the rolled flautas back onto the baking sheet and bake for an additional 5 minutes to ensure they are crispy.
Allow the flautas to cool slightly before removing the toothpicks.
Serve warm with sliced avocado, sour cream, and tomato salsa. Enjoy your keto-friendly flautas de pollo!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
