Making the Viral Chipotle Dressing Keto Friendly!

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly swap for cooking.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

Heat a pan on medium heat and add 2 tablespoons of avocado oil.

Add 1 whole red onion and 2 green peppers to the pan and cook for 4-5 minutes, stirring occasionally.

Season the vegetables with 0.5 tablespoons of salt and 1 tablespoon of dried oregano, mixing well.

Remove the cooked vegetables from the pan and set aside.

Shred a whole block of Monterey Jack cheese and set aside.

In a blender, combine 6 tablespoons of red wine vinegar, 3 tablespoons of honey substitute, 0.25 cup of water, 1 teaspoon of dried oregano, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Add 2-3 chilies in adobo sauce to the blender and pulse on low to combine.

Slowly emulsify the mixture by adding 0.75 cup of avocado oil while blending.

Taste the vinaigrette and adjust by adding more oil and water if desired.

Set the vinaigrette aside and store it in a jar if not using immediately.

Cut 1 steak into small cubes for the quesadilla filling.

Heat oil in a pan and cook the steak cubes until done, seasoning with salt and pepper.

Set the cooked steak aside until ready to assemble the quesadilla.

Prepare low carb tortillas for assembling the quesadilla.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens