One of my favorite fast food treats was the Mexican Pizza at Taco Bell. Made with two layers of tortilla shells it was something I could not enjoy on the Keto lifestyle. I sought out to find a replacement for the tortilla shells and cheese folios at the grocery store seemed like a good replacement. These folios can be heated in the microwave for 1-2 minutes and this makes them crispy. I tried this out and it came out delicious. Check out the step by step video and full recipe below for the Keto Chicken Mexican Pizza.
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Keto Mexican Pizza Instructions
CHICKEN FILLING
Heat pan on medium and add 2 tbsp olive oil. Then add 4 cloves of chopped garlic, 1 cup chopped onions and 4 green chopped chilies and saute for a minute. Then add 1 tbsp cumin powder, 1 tbsp taco seasoning, 1 tsp salt and 1/2 tbsp lime juice and mix well. Add 1 pound chicken and cook until done. Then add 2 tbsp cilantro. Mix well and set aside. This chicken filling can be used in my keto chicken quesadilla or keto chicken taco.
Mexican Pizza Tostada Shells
Heat 2 folios on supplied parchment paper for 1-2 minutes in microwave seperately. Then let the folios cool for few minutes to let it harden and then remove the parchment paper and it is ready for toppings.
Keto Mexican Pizza
Mix the shredded mozzarella and cheddar cheese in a bowl and set aside. Then add 6-8 oz of chicken in a single layer on top of hardened cheese folio. Top with 1 oz of cheese mix and 2 tbsp of sour cream. On top of this add second hardened folio sheet. Top with hot sauce and cheese. Then heat in microwave for 1 minute to melt the cheese. Then let it cool for a few minutes and cut into 4 slices with pizza cutter. Recipe makes 2 Mexican pizzas. Two slices per serving.
Notes
I used pre-cooked frozen grilled chicken, if you use raw chicken, it will take longer to cook than what is seen in video. Hot sauce is optional, but is included in the nutritional information. You can reduce onions if you want to lower carb count further.
Ingredients
Chicken Filling
- 1 tbsp cumin
- 1 tbsp taco seasoning
- 1/2 tbsp lime juice
- 2 tbsp oil
- 1 tsp salt - adjust to taste
- 1 cup onions - chopped
- 4 green chilies - chopped
- 4 cloves garlic - chopped
- 2 tbsp cilantro - chopped
- 1 lbs chicken - grilled and chopped in small cubes
Mexican Pizza and Toppings
- 4 cheese folios - parmesan or cheddar
- 2 oz mozzarella cheese
- 2 oz cheddar cheese
- 4 tbsp sour cream
- 4 tbsp hot sauce - taco bell fire sauce (optional)
- 4 tbsp lettuce - shredded
Instructions
Chicken Filling
- Heat pan on medium and add olive oil
- Add garlic, onions and chilis and saute for a minute
- Add cumin powder, taco seasoning, salt and lime juice. Mix well.
- Add chicken and cook until done
- Add 2 tbsp cilantro. Mix well and set aside.
Mexican Pizza Tostada Shells
- Heat folio on supplied parchment paper for 1-2 minutes in microwave
- Let the folio cool for few minutes to let it harden and then remove the parchment paper and it is ready for toppings.
Mexican Pizza
- Mix the shredded mozzarella and cheddar cheese in a bowl and set aside.
- Add 6-8 oz of chicken in a single layer on top of hardened cheese folio.
- Top with 1 oz of cheese mix and 2 tbsp of sour cream
- On top of this add second hardened folio sheet
- Top with hot sauce and cheese
- Heat in microwave for 1 minute to melt the cheese
- Let it cool for a few minutes and cut into 4 slices with pizza cutter. Recipe makes 2 Mexican pizzas. Two slices per serving.
Notes
- I used pre-cooked frozen grilled chicken, if you use raw chicken, it will take longer to cook than what is seen in video.
- Hot sauce is optional, but is included in the nutritional information.
- You can reduce onions if you want to lower carb count further.
Nutrition
How did this keto chicken mexican pizza turn out for you. Did you try different toppings? Let us know in the comments below.
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