Healthy Recipes | Gluten Free & Keto Quesadillas

A stellar 30 minute meal (with our 2g net carb tortillas included!!). These keto quesadillas are bound to become a low carb favorite guaranteed!

They’re incredibly flavorful, you can whip them up in under 10 minutes (lets say 30 if you have to make the tortillas), and can accommodate a myriad of fillings (ahem even dairy free, see below!). 

Even if their name implies otherwise, quesadillas can be filled with more than just cheese! In fact, travel a bit around Mexico and you’ll soon find that the most common varieties are: sautéed mushrooms, zucchini flower with caramelized onions, potato and chorizo… and yes, cheese!

Even if we’re talking cheese, adding in a protein transforms them from a snack into a meal. I love to do steak, but grilled chicken is also ace. And ham is also a classic option (these are called sincronizadas in fact!).

What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!

Gluten Free & Keto Quesadillas

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 4 Quesadillas

Calories: 190 Kcal

Ingredients:

• tortilla press optional (but highly suggested!)
• 1 batch (15 minute!) keto tortillas

Filling Suggestions:

• pickled jalapeños sliced (optional)
• steak (or chicken!) sliced (optional)
• 1/4-1/2 cup grated cheese such as string, mozzarella, cheddar, gouda (to taste!)

Topping Suggestions:

• salsa verde or roja!
• pico de gallo salsa

Instructions:

1. First, Make a batch of our keto tortillas!
2. Second, Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
3. Next, Reheat your tortillas briefly (think just 3-5 seconds on each side), to make them pliable again before adding in the fillings. Now, you can either do individual quesadillas (i.e. add filling of choice and just fold them up!), or use two tortillas to layer (my choice when adding extra things such as steak!).
4. Lower heat to low, add the assembled quesadillas back to the skillet, cover with a lid and flip them as soon as they begin to brown. Your quesadillas are done once all the cheese is nice and melty!
5. Serve right away (!!) with salsa of choice.

Recipe Notes:

• My Final Quesadilla Top Tips!
• Ahem... without fear of sounding like a quesadilla maniac, here are my top tips to take you from good to excellent!
• Lightly heat up your tortillas before assembling, this way they'll be pliable and won't crack (particularly important if you're folding!).
• Pick a melty cheese! So while traditional Mexican quesadillas are most often made with Oaxaca (you know, string cheese!)... mozzarella, gouda (a personal favorite!), Monterrey Jack and cheddar are also great options! But even something like brie works great with the right pairings.
• Layer flavor. Adding pickled jalapeños with the filling is one of my favorite things (the acidic punch is stellar!).
• Have a lid handy to get your cheese extra melty. 
• and eat right away with some salsa!
• Please note that nutrition facts were estimated per quesadilla (using one tortilla!). 

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