Jalapeño Chicken Fajita Cheese Crisps

If you’ve been keto long enough, you’ve made cheese crisps in the oven.  But had you made them like this? Hot Mama!


  • 6 ounces shredded Mexican cheese, divided
  • 3 ounces pre cooked fajita seasoned chicken breast, diced
  • 4 strips precooked bacon, chopped
  • 4 small jalapeños, sliced thin
  • 1/2 Tbsp coconut oil
  • 3/4 tsp garlic salt, divided (6, 1/8 tsp)
  • Optional: lettuce, sour cream, salsa for dipping


  1. Preheat oven to 350F.
  2. Line a large baking sheet with parchment paper.
  3. Melt coconut oil in frying pan on medium heat and sauté sliced jalapeños until mostly cooked through (about 5 minutes) and set aside.
  4. Warm diced fajita chicken in same pan until just warmed through. Set aside.
  5. Make (6) 1 ounce piles of shredded cheese on parchment paper.
  6. Sprinkle 1/8 tsp garlic salt over each cheese pile.
  7. Top cheese piles with bacon pieces, jalapeños, and chicken, evenly among the six cheese piles.
  8. Bake at 350F for 10 – 12 minutes (center of crisp should be cooked enough to be stable when removing from the baking sheet with a spatula and the edges will be crispy).
  9. Place crisps on paper towels for 3 – 5 minutes.
  10. Serve with optional lettuce, sour cream, and salsa for dipping (not included in nutritional information).

Nutritional Information (1 Crisp)

Macros tracked using https://www.carbmanager.com

One Comment Add yours

  1. EpicuriousByNature says:

    This was a fantastic recipe!! I can’t go completely nuts over the exact recipe because I went with a few leftovers I had!! The idea is fantastic and I’ll continue making it!! I did rotisserie chicken and topped with lettuce, onion and tomato!! Super tasty with salsa & sour cream! Win! Thanks for the great recipe!


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