Chicken: (I cooked overnight in the crock pot)

Add the following ingredients into a crock pot and cook on low for 6-8 hours

1 lb Chicken breast

1 lb boneless skinless chicken thighs

1 8 oz can chipotle peppers in adobo sauce

1 10 oz can of Rotel original (refill with water and dump in crock pot)

2 cloves of garlic minced

1 tsp of cumin

1 tsp of chili powder

1 tsp of salt

1 tsp of Pepper

1 tsp of oregano

2 bay leaves


Avocado creme:

Get following ingredients and blend (I used a magic bullet)

1 Hass avocado

1 tsp salt

1 tsp cumin

1/2 cup sour cream

1 Tbsp chopped cilantro

1 whole lime squeezed

Cheese Shells:

1 lb bag of Mexican 4 cheese (can use cheddar but I like the Mexican cheese texture myself)

Preheat oven to 375, put parchment paper on a baking sheet and make cheese shells 4 inches in diameter (should make about 4-6) cook until golden brown around the edges.

You can add whatever toppings but I added the avocado creme, queso fresco, pickled red onions and cilantro – enjoy!


Print Friendly, PDF & Email

By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

Leave a Reply

Your email address will not be published. Required fields are marked *