Quesadillas - Go Mexican - Low Carb / Keto Version

A quesadilla is a heated tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. This Mexican-inspired dish is decadent, cheesy - and low carb/keto. You can serve them up as is, or decked-out with sour cream, guacamole and salsa. It's up to you ...
Happy eating!
Feliz comer!

Ingredients 
Three Servings 
5g net carbs 41g fat 21g protein 

Low-carb tortillas

2 eggs
2 egg whites
6 oz. cream cheese
1½ tsp ground psyllium husk powder
1 tbsp. coconut flour
½ tsp salt
Filling
5 oz. grated hard cheese of your liking
1 oz. arugula (rocket) lettuce

1 tbsp. olive oil, for frying

There is greenery in the above recipe provided by using rocket leaves which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

Consider the difference between iceberg lettuce and arugula/rocket:
Arugula contains about eight times the calcium,
fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.

The choice is easy... start with arugula/rocket for a healthier salad! 

Tips 

Never underestimate the power of melted cheese — in other words, make extra if you’re expecting a crowd! And make some guacamole, too.
Depending on your taste, some may find, they are slightly eggy, however, when you add the fillings and flavourings the eggy taste is gone. 

Frying instead of baking 
If you don't want to bake the tortillas you can fry them in a pan instead. We recommend using a non-stick pan for this. Add a small amount of butter or oil to the pan and place it over medium heat. 
Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute. 

Prepare ahead of time 
You can make the tortillas ahead of time. Allow them to cool completely before stacking them with parchment paper in-between. Wrap them with plastic and keep them in the refrigerator for 2-3 days or in the freezer for up to 3 months.

When you are in the mood for fresh quesadillas - just add cheese and fry them according to the instructions. Once the quesadillas are assembled and cooked they are best to eat right away. 

Recipe instructions

Can be found here

A variety of recipe suggestions/ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Talking about Mexico, did you know that 
Dahlia pinnata is the national flower of Mexico 

All the best Jan