Keto Tostada Recipe

PREP TIME 10minutes mins COOK TIME 10minutes mins TOTAL TIME 20minutes mins COURSE Lunch CUISINE Mexican SERVINGS 2 CALORIES 624 kcal EQUIPMENT 1 Baking sheet

INGREDIENTS

For the tostada tortilla shell: 1 cup shredded cheddar cheese or Mexican cheese blend For the toppings: 1 cup iceberg lettuce shredded ½ pound cooked chicken or ground beef ½ cup tomato or salsa 1 whole avocado or guacamole ½ cup sour cream 2 ounces queso fresco crumbled 1 small lime juiced 1 tbsp cilantro garnish

INSTRUCTIONS

Preheat the oven to 350 °F. Place the cheese in ¼ cup mounds on a baking sheet lined with parchment paper. Arrange so the cheese is flat in one single layer, approximately 4 inches in diameter. 1 cup shredded cheddar cheese Bake in the preheated oven for 8-12 minutes until the center melts and the edges turn golden brown (but don’t burn!). Remove from the oven and let cool for 5 minutes. The cheese will firm as it cools. Serve warm, topped with all your favorite low-carb tostada toppings. 1 cup iceberg lettuce,½ pound cooked chicken,½ cup tomato,1 whole avocado,½ cup sour cream,2 ounces queso fresco,1 small lime,1 tbsp cilantro

NOTES

It’s best if your cooked protein has some seasoning to it. Leftovers usually do, but if yours is plain, give a dash of Mexican seasoning or a few pinches of garlic powder, oregano, and salt before serving.

NUTRITION & MACROS

Serving: 2tostadas Calories: 624kcal Carbohydrates: 6g Protein: 48g Fat: 45g Saturated Fat: 22g Sodium: 689mg Fiber: 0.5g Net Carbohydrates: 6g