Low Carb Quesadilla Recipe
We just made a fantastic Low Carb Quesadilla Recipe! We added a cheese crust to it to give it a little extra crunch on the shell. It was devoured quickly!
We used our favorite Keto Tortilla recipe but instead of making 5 normal size tortillas we divided the recipe in half and made two large burrito sized tortillas! It made two 12 inch tortillas! We had to make sure to cook them in our 12 inch frying pan so they would cook evenly.
After we made the large tortillas we added a cheese crust to the outside of the large tortilla. All you have to do is put a small amount of shredded cheese in the center of a hot frying pan just before adding the large tortilla. You need to cook the cheese long enough for it to form a crispy crust. This will take about 3 minutes or so depending on how thick the layer of cheese is.
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How to make two large tortillas for a Low Carb Quesadilla
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
Low Carb Quesadilla Recipe Instructions
Make the tortilla dough
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.
Roll out the dough using the rolling pin method
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 a tortilla press but you will still need to use a rolling pin to roll it out to the correct size.
Cook the tortillas
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 track 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.
Low Carb Quesadilla Ingredients
- Shredded cheese (we like Colby jack blend or Mexican blend)
- Shredded lettuce
- Tomatoes, diced
- Onions, diced
- Best Guacamole Recipe (this recipe uses a small amount of jalapeno juice and it’s fantastic!)
- Hot Sauce
- Sour Cream
- Cilantro
Low Carb Quesadilla Instructions
- 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) onto the preheated pan.
- 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!
I will bet you that even your non keto friends will enjoy this recipe! It’s fantastic! It’s a great way to use leftover shredded beef you made from a previous meal. Sometimes I will even purchase barbacoa from our local meat market precooked and make these quesadillas out of it!
We love using these recipes in our Keto Barbacoa Tacos recipe also!
Here are a few photos showing exactly how we made this Low Carb Quesadilla recipe!
This shows you the size difference from the regular tortillas we make using a tortilla press.
Low Carb Quesadilla
Ingredients
Large Tortilla Ingredients
- 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
Low Carb Quesadilla Ingredients
- 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
Instructions
Low Carb Quesadilla Recipe Instructions
Make the tortilla dough
- 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.
Roll out the dough using the rollin pin method
- 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.
Cook the tortillas
- 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.
Low Carb Quesadilla Instructions
- 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!
I read where someone used 2 silicone mats (instead of the parchment paper). might be worth trying!
Can I use this tortilla recipe to make sausage rolls?🌹
Yum! Those look delicious!