Today I had some time on my hands and wanted to try a recipe that I’d pinned forever ago…
Low-Carb Quesadillas! I am just in love with Up Late Anyway‘s low carb recipes… she takes ingredients that I’d never imagine using together and makes the most delicious Grain Free, Gluten Free, Low Carb Bites of Heaven!
I’ve made several of her recipes before and have even experimented around with a few of my own variations. I mostly followed the instructions this time, with a minor variation on fillings, but this time I figured out what I’d been doing wrong the last couple of times that I was experimenting … I burned the cheese. Not enough that you could really tell at first, but I’d crispied the cheese when I was melting it initially…. just not paying attention when I was microwaving it. The rest of the ingredients just wouldn’t incorporate correctly after that.
The important things to pay attention to:
- Don’t fry the cheese! Microwave for 45 – 60 seconds. Watch it! After that do an additional 10-15 seconds and then check and stir.
- Weigh the cheese. I bought a kitchen scale specifically for these recipes. It makes a HUGE difference.
- Shred your own cheese. The pre-shredded stuff has something on it to keep it from sticking together and this recipe is sensitive enough that it’ll mess it up.
- Don’t buy the low-fat cheese. Fat is good. And the low-fat stuff will mess up the recipe too.
Low Carb Quesadilla
Ingredients:
1 1/4 cups shredded mozzarella (140 grams)
1 egg
2 tbsp coconut flour
1 tbsp heavy cream
Quesadilla Filling
1/2 cup cheddar cheese
1/2 cup seasoned ground turkey (I used Wildtree Taco Seasoning)
Instructions:
Preheat oven to 350 degrees
Melt cheese in microwave making sure to not overheat.
Add the cream and coconut flour to the cheese. Stir until incorporated and then add the egg. It takes some squishing around, but suddenly a beautiful, soft dough forms. If you still see veins of mozzarella stick the whole thing back in the microwave for 10-15 seconds. It should all be a smooth even consistency.
Once everything is totally incorporated roll the dough between two sheets of parchment paper.
Bake for 10 minutes (until it’s brown) and remove from oven. Next add your toppings to one side of the quesadilla… since you’ll be folding it in half after its done. Return to oven to bake until the cheese is melty.
Remove from oven and fold in half. I used a pizza cutter to slice the quesadilla in half.
Brian couldn’t make it through the Mocha Coconut Shake on day one. In retrospect, it might not have been so god-awful if we hadn’t used the raw potato and pumpkin seeds. (Sounds awesome, huh?) You have the choice of raw potato or green banana to introduce 
much improved by the pineapple chunks. On Day 2 & 3 we switched the pumpkin seeds for sunflower seeds and that really helped eliminate the grainy texture.
Coconut Oil all the time) that this was only Brian’s first shake….. and that maybe 1/4 cup of coconut oil might cause him a bit of stomach discomfort…. Happy Anniversary!
