Cheddar And Chilli Almond Bake Recipe

About this recipe

A delicious keto-friendly dinner featuring scrambled eggs, creamy avocado, and melted cheese wrapped in tortillas and baked to perfection.

Ingredients

• 200G All Things Butter Unsalted Butter
• 100 G Jumbo Garlic 100g
• 1 Kg Red Onion 1kg
• NaN Unsweetened Almond Beverage
• 50G Pepper Black Ground BWFO
• - Cofresh Whole Green Chilli 350g
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 1Pc Avacado 1pc
• - Longley Farm Freshly Soured Cream
• - Cathedral City Mature Cheddar Cheese
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Old India Blanched Ground Almond Flour
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 1/4 cup butter in a skillet over medium-high heat. Add 1 minced clove of garlic and 1/2 chopped red onion, sautéing until fragrant and softened, about 3 minutes.
3. 3. Stir in 1/4 cup almond flour and cook for 1 minute. Gradually add 2 cups heated unsweetened almond milk, whisking continuously until the mixture thickens, about 3-5 minutes.
4. 4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped green chilies to the sauce. Remove from heat and set aside.
5. 5. In a separate skillet, scramble 10 eggs over medium heat until just set, then remove from heat.
6. 6. Mash 2 avocados in a small bowl until smooth.
7. 7. Place 1 low-carb tortilla on a flat surface. Spoon 2 tablespoons of sauce, 1/8 of the scrambled eggs, and 1/8 of the mashed avocado onto the tortilla. Roll tightly and place seam-side down in a greased 9 x 13-inch baking dish.
8. 8. Repeat with the remaining tortillas, eggs, avocado, and sauce.
9. 9. Spoon the remaining sauce over the rolled tortillas and sprinkle with 3 cups shredded cheddar cheese.
10. 10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
11. 11. Remove from the oven and top with 1 cup sour cream and 2 chopped red bell peppers before serving.