Hot Quesadillas
Piping hot Quesadillas, oozing with melted cheese and fantastic toppings, make an ultra-satisfying lunch or quick evening snack; make sure you always have some low-carb tortillas on hand, and these will take but a few minutes to prepare!
Makes: 2 SERVINGS
Prep Time: 5 - 10 MINUTES
Cooking Time: 10 MINUTES
ingredients
Quesadilla Shell
Each recipe uses 2 low-carb tortilla wraps CLICK HERE FOR RECIPE
4 tablespoons shredded mozzarella*
*Because low-carb wraps don’t contain flour, they can take a long time to get crispy. Sprinkling shredded mozzarella over the pan and then adding the low-carb tortilla wrap helps create a delicious crispy crust.
Classic Chicken, Cheddar and Jalapeno Filling
3 ounces (85 g) cooked chicken breast, sliced
1 ounce (25 g) buffalo mozzarella, shredded
¼ cup (50 g) mild cheddar cheese, shredded
1 teaspoon jalapeño pepper, chopped
Sea salt and freshly ground black pepper
To Serve
2 tablespoons full-fat sour cream
2 tablespoons guacamole
Mediterranean Vegetable, Mozzarella and Basil Filling
1 ounce (25 g) zucchini, diced
1 ounce (25 g) summer squash, diced
1 ounce (25 g) red pepper, diced
1 clove of garlic, minced
½ teaspoon fresh thyme, chopped
Sea salt and freshly ground black pepper
2 ounces (55 g) buffalo mozzarella, shredded
6 basil leaves, chopped
directions
Classic Chicken, Cheddar, and Jalapeño Quesadillas
1. Place a frying pan over medium heat and add one teaspoon of olive oil. When the oil is hot, add the sliced chicken breast, cook for two minutes to warm it through, then remove from the heat.
2. Place a clean frying pan on a medium heat and brush the pan with a little olive oil, then sprinkle 2 tablespoons of mozzarella in the center, where the tortilla is going to cook. Place one tortilla over the mozzarella and evenly distribute the chicken breast, mozzarella, cheddar, and chopped jalapeno. Place the other tortilla on top and press down using a spatula.
3. Cook the quesadilla for two minutes, then carefully lift with a spatula, add the remaining two tablespoons of mozzarella to the pan, and flip the quesadilla on top of it. Cook for a further two minutes, pressing down with the spatula. When the quesadilla is golden-brown and crispy, remove it from the pan and allow to cool slightly before cutting it into wedges and topping with the sour cream and guacamole.
Mediterranean Vegetable, Mozzarella, and Basil Quesadillas
1. Place a frying pan over medium heat and add one teaspoon of olive oil. When the oil is hot, add the diced vegetables and sauté for five minutes, then add the garlic, thyme, and seasoning, and continue to cook for a further five minutes, until golden-brown and cooked through, then remove from the heat.
2. Place a clean frying pan on a medium heat and brush the pan with a little olive oil, then sprinkle 2 tablespoons of mozzarella in the center, where the tortilla is going to cook. Place one tortilla over the mozzarella and evenly distribute the vegetables, buffalo mozzarella, and chopped basil. Place the other tortilla on top, and press down using a spatula.
3. Cook the quesadilla for two minutes, then carefully lift with a spatula, add the remaining two tablespoons of mozzarella to the pan, and flip the quesadilla on top of it. Cook for a further two minutes, pressing down with the spatula. When the quesadilla is golden-brown and crispy, remove it from the pan and allow to cool slightly before cutting it into wedges and topping with the sour cream and guacamole.
Nutrition facts for Mediterranean Vegetable, Mozzarella, and Basil Quesadillas
