Crispy Cheese-Crust Ancho Chicken Keto Burrito

Ingredients

• •1 lb boneless skinless chicken thighs, sliced into thin strips
• •2 tablespoons fresh lime juice
• •1 tablespoon ancho chili powder
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1 cup shredded low-moisture mozzarella cheese
• •1/2 cup finely grated Parmesan cheese
• •2 cups riced cauliflower
• •2 tablespoons fresh cilantro, chopped
• •1 large poblano pepper
• •1 large Hass avocado, sliced
• •1/4 cup Mexican crema
• •1 teaspoon chipotle paste
• •2 tablespoons avocado oil
• •Kosher salt and cracked black pepper to taste

Instructions

1. 1In a medium bowl, whisk together lime juice, ancho chili powder, cumin, smoked paprika, salt, and pepper. Toss the chicken strips in the marinade and let sit for 20 minutes.
2. 2Roast the poblano pepper over an open gas flame or under a broiler until the skin is completely charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel, de-seed, and slice into thin strips.
3. 3Heat one tablespoon of avocado oil in a skillet over medium-high heat. Sear the chicken strips until golden-brown and fully cooked, approximately 6 to 8 minutes. Set aside.
4. 4In the same skillet, add the remaining oil and sauté the cauliflower rice for 4-5 minutes until tender. Stir in the cilantro and a pinch of salt.
5. 5Whisk the Mexican crema and chipotle paste together in a small ramekin until smooth.
6. 6To make the frico shell, heat a large non-stick skillet over medium heat. Evenly spread a circular layer of mixed mozzarella and parmesan. Cook until the edges are dark golden and the center is bubbling and lacey.
7. 7Working quickly while the cheese is still pliable, layer the cauliflower rice, ancho chicken, poblano strips, and avocado in the center of the cheese circle.
8. 8Drizzle with chipotle crema, then carefully lift the edges of the cheese crust using a spatula to roll it into a tight burrito shape. Let it rest for 1 minute to crisp up and hold its form before serving.