Low Carb Veggie Quesadilla Recipes

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LOW CARB QUESADILLA



Low Carb Quesadilla image

Great keto lunch idea!

Provided by Jennifer

Categories     lunch

Number Of Ingredients 17

3/4 cup almond flour
1/4 cup coconut flour
2 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking powder
1 egg
1 tbs water
1/2 tsp apple cider vinegar
Precooked Shredded beef
Shredded cheese (we like colby jack blend or Mexican blend)
Shredded lettuce
Tomatoes (diced)
Onions (diced)
Guacamole
Hot Sauce
Sour Cream
Cilantro

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!

Nutrition Facts : Calories 115 kcal, Carbohydrate 7 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 147 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

VEGGIE QUESADILLAS



Veggie Quesadillas image

Veggie Quesadillas are chock full of flavor, but low on calories. You can't go wrong with corn, zucchini, black beans, and cheese. Delicious as a meal or a snack!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 15m

Number Of Ingredients 11

1 cup frozen corn
1 cup grated zucchini (juices squeezed out)
1/2 bunch cilantro (chopped)
2 tablespoons diced jalapeno (or more if you like it hot)
14 ounces black beans (drained and rinsed)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chili powder
1/2 teaspoon cumin
1 cup Monterey Jack cheese (shredded)
4 low-carb flour tortillas (or whole wheat)

Steps:

  • Combine all ingredients except for the cheese (and tortillas of course) in a large bowl.
  • Place mixture in a large skillet and fry until hot.
  • In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan.
  • Add a few large scoops of the corn/bean mixture and a little cheese on half of the tortilla.
  • Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

Nutrition Facts : Calories 386 kcal, Carbohydrate 34 g, Protein 23 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 53 mg, Sodium 613 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

LOW CARB VEGGIE QUESADILLA



Low Carb Veggie Quesadilla image

Make and share this Low Carb Veggie Quesadilla recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1 (6 inch) low-carb tortillas
1/4 cup sharp cheddar cheese, shredded (any flavor)
1/2 tablespoon tomatoes, diced
1/2 tablespoon onion, diced
1/2 tablespoon bell pepper, diced
1/2 tablespoon mushroom, diced (optional)
1 tablespoon taco sauce
cooking spray

Steps:

  • Lightly spray a small frying pan with cooking spray.
  • Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
  • Lightly spray another small frying pan with cooking spray.
  • Place the tortilla shell into the pan. Put a thin layer of cheese on half of the tortilla.
  • Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese then fold over the tortilla.
  • Cook on both sides until slightly brown. Cut into half & serve hot.

Nutrition Facts : Calories 125.8, Fat 9.4, SaturatedFat 6, Cholesterol 29.7, Sodium 306.1, Carbohydrate 3.3, Fiber 0.2, Sugar 1.6, Protein 7.2

LOW CARB QUESADILLA



Low Carb Quesadilla image

I like this because it is low carb and there are so few things Mexican to eat on low carb. Sometimes I like to top it with a fried egg and have it for breakfast.

Provided by PalatablePastime

Categories     Breakfast

Time 10m

Yield 1 quesadilla, 1 serving(s)

Number Of Ingredients 6

1 whole-wheat low-carb tortillas or 1 low-carb tortilla, wrap
1/4 cup low-fat cheddar cheese
2 teaspoons butter (or use nonstick cooking spray)
1 teaspoon fat free sour cream
1 teaspoon sugar-free salsa
1 fried egg, cooked over easy (optional)

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.

Nutrition Facts : Calories 120.9, Fat 9.7, SaturatedFat 6.1, Cholesterol 26.6, Sodium 230.7, Carbohydrate 1.4, Sugar 0.5, Protein 7.2

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