Low Carb Quesadilla Recipes

LOW CARB QUESADILLA

Steps:

• Add all the ingredients to a food processor and blend it on high until the dough forms a ball. This only takes about 15 to 20 seconds pulsed on high in the food processor.
• Take the dough out of the food processor and use your hands to knead the dough together to make sure all the ingredients are fully combined.
• The dough will seem a bit sticky at first. Kneading it together helps to form the dough.
• Remove the dough and split it equally into 2 equal pieces. This will make two 12 inch tortillas that are large enough to make a quesadilla.
• Roll each piece into a ball.
• Place two large sheets of parchment paper down. Place the ball of dough between the sheets of parchment paper and roll the dough out in a very thin 12-inch round circle using a rolling pin.
• You can use a tortilla press to make this large tortilla but these tortilla presses come in 8 inch and 10 inch models. You can start with with a tortilla press but you will still need to use a rolling pin to roll it out to the correct size.
• Using a large 12 inch frying pan with no oil. Heat the pan over medium heat.
• You will cook these tortillas for a small amount of time. It's basically cooking them just long enough to cook the egg in them.
• Once the pan is hot, add the tortilla to the pan and set a time for between 45 seconds and one minute. I use my Amazon Alexa to help set a timer to cook these perfectly every time. If my pan is super hot on high heat, it cooks in only 45 seconds. Lower temperatures and it cooks in 1 minute. This is the difference in cooking times. Don't cook them longer than that or else they won't be pliable. You will see a slight brown color on the cooked side of the tortilla.
• Flip the tortilla and cook the opposite side for only 15 to 20 seconds. I always count to 15 so I don't lose tract of time. The opposite side won't be as golden brown as the first side but it will be fully cooked.
• Note: You can make this dough ahead of time. It will keep in the refrigerator for up to 4 days sealed in an airtight container or a ziplock baggie with all the air taken out.
• Make the large tortillas ahead of time using the recipe above.
• Use a large frying pan that's at least 12 inches. Heat it over medium heat and place a small amount (about 1/4 cup or so)shredded cheese onto the preheated pan to form a beautiful crunchy crust.
• Then place the large tortilla over the shredded cheese.
• Sprinkle some more shredded cheese on top of the tortilla.
• Spread some precooked shredded beef over beef.
• Top it again with a small amount of shredded cheese.
• Add the next large tortilla over the top of those ingredients.
• Cook the tortilla until the bottom forms a nice crispy crust. This will take about 3 to 5 minutes on each side depending on how much cheese you added to the crust. The thicker the cheese layer the longer it takes to cook.
• Right when you are about to flip the quesadilla, use a spatula to lift the quesadilla out of the pan completely. Use your other hand to sprinkle another layer of cheese down right before you flip the quesadilla on the other side. This way both sides of the quesadilla will have a beautiful cheese crust.
• After the quesadilla is done, take it out of the frying pan and place it on a cutting board. Use a pizza cutter to divide the quesadilla into bite size triangles as shown in the photos below.
• Arrange the quesadilla on a large serving place leaving space between each slice.
• Add a big handful of shredded lettuce in the center of the quesadilla.
• Add tomatoes, onions, guacamole, sour cream, hot sauce, and more shredded cheese!
• Serve and enjoy!

LOW-CARB QUESADILLAS

Steps:

• Prepare tortillas according to the recipe.
• Heat a large skillet over medium heat. Add ground beef and break apart with a wooden spoon.
• Brown beef, stirring occasionally.
• While beef is browning, in a small bowl, combine chili powder, crushed red pepper flakes, oregano, paprika, cumin, salt and pepper.
• Once beef has browned, drain grease and return to heat. Add garlic and spices and stir for one minute.
• Pour water into the pan and simmer until water has evaporated almost completely. Turn off the heat.
• Heat 12 inch non-stick skillet over low heat. A well-seasoned cast iron or carbon steel pan works perfectly for this purpose.
• Add 1 1/2 teaspoon butter to pan and melt. When butter stops foaming, add a tortilla to the pan and quickly spread 1/2 cup of the cheese over the tortilla, then layer half the ground beef mixture, half of the sliced green onions and half the avocado over the cheese. Top with a second tortilla.
• When cheese begins to melt and before the bottom tortilla gets too brown. Turn the quesadilla. Holding the top tortilla with either your hand or a small plate and using a large spatula on the bottom will assist in the flip.
• Cook the second side over low heat until just brown and cheese is melted. Transfer to a cutting board. Cut into four sections using a rotary pizza cutter.
• Repeat process with the other two tortillas.
• Garnish with sour cream, chopped tomatoes and additional chopped green onions if desired.

LOW CARB QUESADILLA

Steps:

• Melt one teaspoon of butter in a skillet and add tortilla.
• Place shredded cheese on one half of tortilla and when tortilla softens, fold top half over it.
• Add the other teaspoon of butter to the pan and flip the tortilla with your spatula, just like a grilled cheese.
• When it browns, serve it with sour cream and salsa on top.
• For breakfast, top tortilla with a fried egg and a little more salsa if you like.
• Otherwise just serve it plain.