Have you ever been at a Mexican restaurant and ordered a quesadilla, and then took a bite and discovered that the quesadilla you ordered was not a quesadilla at all? I have. It’s a common mistake made by American diners. Unfortunately, this kind of mistake is usually made when the restaurant chef is not aware of how to properly make a quesadilla.
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If you want a keto diet recipe then you will need to check out this Ketodilla recipe. This is a keto quesadilla recipe that is in itself a secret weapon in the keto diet arsenal. It is one of those recipes that is simple to make but has many layers of flavour and is just delicious.
Flour tortillas baked with melting cheese inside! This is your lucky day if you enjoy classic quesadillas. I created a low-carb version that has all of the characteristics of this popular Mexican cake:….. You’ll certainly get your fill, from the crunchy crust on the outside to the gooey cheese on the interior!
This simple keto quesadilla recipe just requires six basic ingredients!
I created this recipe because I needed a quick breakfast and lunch concept that I could make with ingredients I already had on hand. And, as much as I like spending hours in the kitchen, it’s not always feasible.
Ketodillas (keto quesadillas) are a great meal to make since the ingredient list is just six things long (and I’m sure you already have them in your cupboard and fridge): Ingredients: almond flour, egg, mozzarella, cheddar (or Mexican blend, Colby Jack, etc. ), water, and seasonings That concludes our discussion.
Whisk together the dough and your preferred Mexican seasonings until a smooth dough forms. It’s best to use a small blender like the Ninja Pro Personal Blender. Depending on the size of the egg, the quantity of cheese and/or almond flour in the measuring cup, and other factors, the batter thickness may vary somewhat.
Because the batter tends to cling to the edges of the mixer, scrape the remaining batter into the pan with a spatula. The leftover batter will cling to the walls of the mixer, so scrape it into the pan using a spatula.
If the batter is too thick to spread in the pan, you may easily add a little more water if required. If you believe you added too much water, cook for a few minutes longer than usual to remove the extra moisture.
Depending on the type of your appliance, the temperature of the burners may vary. The secret to this dish is to cook it over a low, steady heat.
Here are some of my best keto quesadillas-making techniques.
- Use a regular non-stick pan to create keto quesadillas (like this All Clad pan). Greenpan ceramic non-stick pans are not.
- Begin with a hot skillet and plenty of frying spray.
- Pour the batter into the pan and turn it in a circular motion to evenly spread it over the surface.
- Before flipping the first time, don’t forget to add a couple tablespoons of cheddar cheese. This results in a beautiful, crispy end product.
- DON’T TIP TOO QUICKLY! Make sure the shell’s bottom is a rich golden color. The shell will be too soft if you turn too soon.
- Don’t fold too quickly. Before completing the last fold, double-check the bottom of the shell. We’re looking for a golden, crispy crust.
- Begin stirring as soon as the cheddar cheese is added. Grilled cheese slices, partly out of the shell, are delightfully crunchy.
- If you’re making individual additions, leave the sauce out. The addition of liquid substances to the house may result in moisture.
Mexican Quetadilla (Low Carb Quesadilla)
TIME TO COOK: 5 MINUTES
TIME TO COOK: 10 MINUTES
15 MINUTES TOTAL TIME
You’ll adore your quesadilla, from the crunchy crust on the outside to the gooey cheese on the interior!
- a quarter cup of almond melon
- 1/4 cup mozzarella cheese, grated
- a single big egg
- 1 teaspoon of water
- 1 teaspoon spice blend (I usually use taco mix).
- 1/2 cup grated cheddar cheese or a Mexican mix (if you like a very cheesy flavor, add a little more)
- 2 tblsp. extra grated cheddar cheese (or Mexican blend).
In the bowl of a small blender, combine the almond flour, mozzarella, egg, water, and seasonings. For 1-2 minutes, beat the ingredients until it forms a smooth paste. Although the mixture will be thick, it will still be liquid.
Over low/medium heat, heat a 12-sided skillet. Using nonstick frying spray, coat the pan. Fill the pan halfway with batter. Scrape the dough from the mixer onto the baking sheet with a spatula if required. To uniformly spread the batter over the surface, tilt the pan in a circular motion.
Bake for 4 minutes, then evenly sprinkle 2 tablespoons cheddar cheese on top. Bake for a further 2-3 minutes, or until the bottom of the shell is golden and crisp.
Remove the dish from the pan with a narrow spatula by carefully slipping it under the rim and pulling it out. Turn the dish over carefully so that the cooked side is on top.
Spread 1/2 cup cheddar cheese (or more if required) evenly over the prepared shell’s surface. Don’t worry if some of the cheese bits fall off halfway through; it makes for a tasty crispy edge! Bake for 2-4 minutes, or until the top of the cheese has melted and the bottom of the shell is golden brown and crispy.
To make a crescent, carefully flip the shell using a spatula. Lightly massage the top of the ketodilla with a spatula to incorporate the cheese mixture. Transfer to a platter from the pan.
Serve it with the toppings of your choice. Shredded lettuce, pico de gallo, sliced olives, guacamole (or fresh avocado), sour cream, and taco sauce are some of our favorite toppings!
The skin of the ketodilla may get mushy if you fried it too fast (by setting the temperature too high or not allowing enough time to fry each side). The trick is to keep moving slowly enough for the moisture to escape and the shell to crisp up.
You may keep leftovers in the fridge for up to three days. I cook them for 7-8 minutes on an air grill at 375 degrees.
1 Ketodilla, 1 Ketodilla, 1 Ketodilla, 1 Ketodilla, 1 Ketodilla, 1 Ketod 557.8 calories per serving | 45.2 grams of fat | 8.8 grams of total carbohydrates | 3.2 grams of fiber | 0.1 grams of sugar | 31.2 grams of protein | 5.5 grams of net carbs
You will be provided with
Customize your Ketodilla to your liking – the options are limitless!
I can’t even begin to enumerate all of the possibilities that my family and I have explored. There are a plethora of intriguing tastes to try! Try one of our suggestions or come up with your own.
Here are a few combos that have shown to be successful:
- Season the dough with garlic powder, salt, and Italian spice mix as indicated above for pizza (called Pizzadilla). 1/2 cup cheddar cheese and 2 tablespoons cheddar cheese should be substituted for the mozzarella and parmesan cheeses, respectively (sprinkled before the first round). Place the pepperoni slices on top. Serve with a no-sugar-added marinara sauce.
- Season the spaghetti with garlic powder, salt, and freshly ground pepper before serving. Half of the cheddar cheese should be replaced with shredded provolone cheese (or 2 or 3 slices of provolone). Add chopped bell pepper and onions, as well as sliced (or thinly sliced) deli steak or roast beef (I find that pre-cooking helps to remove extra moisture).
- Pre-cooked taco meat and chopped onions are added to the taco. Serve with your favorite taco sauce and sour cream on the side.
Conclusion: Don’t give up!
It may not work the first time, but with a few keto sessions under your belt, you’ll get the hang of it.
Serve the ketodilla with a side of my favorite keto guacamole! Say you’re in the mood for a keto quesadilla, but you don’t want to limit yourself to keto quesadillas only. After all, you also want to eat keto quesadillas.
So, what are you supposed to do? Well, we’ve got you covered with this keto quesadilla recipe for a fantastic keto quesadilla that’s both keto and quesadilla!. Read more about keto tortilla and let us know what you think.