A stellar 30 minute meal (with our 2g net carb tortillas included!!). These keto quesadillas are bound to become a low carb favorite… guaranteed!
Gluten Free & Keto Quesadillas
With Our Famous Tortillas!!
Quesadillas are a truly wonderful thing. You see, they seem to be one of those meals here in Mexico that’s breakfast, lunch, snack and dinner appropriate… and it really is no wonder why!
They’re incredibly flavorful, you can whip them up in under 10 minutes (lets say 30 if you have to make the tortillas), and can accommodate a myriad of fillings (ahem even dairy free, see below!).
And it also doesn’t hurt that our tortillas are 2g net carbs a pop, making the macros truly spot on (even if you gobble up a handful lol!).
Are Tortillas Keto?
No señor! Traditional (corn and flour!) tortillas are too high carb to realistically fit into a ketogenic diet.
But you’ve met our 15-minute keto tortillas already right? They’re easy, delicious, a meal-prep ideal! And I know a lot of you whip up large batches and freeze away for a rainy day.
Top freezing tip: make sure to add paper in between them so they don’t stick to one another!
Quesadilla Filling Suggestions
Even if their name implies otherwise, quesadillas can be filled with more than just cheese! In fact, travel a bit around Mexico and you’ll soon find that the most common varieties are: sautéed mushrooms, zucchini flower with caramelized onions, potato and chorizo… and yes, cheese!
Even if we’re talking cheese, adding in a protein transforms them from a snack into a meal. I love to do steak, but grilled chicken is also ace. And ham is also a classic option (these are called sincronizadas in fact!).
And if you’re feeling a little bit extra, a touch of caramelized onions is always a good idea.
Let’s Salsa!
(Sorry, couldn’t help it!) Ok, so I’m actually a big fan of pico de gallo salsa for quesadillas. I find the freshness of the tomatoes ideal, particularly when adding more hearty fillings (such as steak or chicken, as I did!).
But technically any salsa pairs well with quesadillas. Think verde, roja, pickled jalapeños, chipotle, habanero… ahem, even sriracha is fair game!
My Final Quesadilla Top Tips!
Ahem… without fear of sounding like a quesadilla maniac, here are my top tips to take you from good to excellent!
- Lightly heat up your tortillas before assembling, this way they’ll be pliable and won’t crack (particularly important if you’re folding!).
- Pick a melty cheese! So while traditional Mexican quesadillas are most often made with Oaxaca (you know, string cheese!)… mozzarella, gouda (a personal favorite!), Monterrey Jack and cheddar are also great options! But even something like brie works great with the right pairings.
- Layer flavor. Adding pickled jalapeños with the filling is one of my favorite things (the acidic punch is stellar!).
- Have a lid handy to get your cheese extra melty.
- … and eat right away with some salsa!
Gluten Free & Keto Quesadillas (With Our Famous Tortillas!)
Ingredients
- 1 batch (15 minute!) keto tortillas
- tortilla press optional (but highly suggested!)
Filling suggestions
- 1/4-1/2 cup grated cheese such as string, mozzarella, cheddar, gouda (to taste!)
- pickled jalapeños sliced (optional)
- steak (or chicken!) sliced (optional)
Topping suggestions
- pico de gallo salsa
- salsa verde or roja!
Instructions
- Make a batch of our keto tortillas!
- Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
- Reheat your tortillas briefly (think just 3-5 seconds on each side), to make them pliable again before adding in the fillings. Now, you can either do individual quesadillas (i.e. add filling of choice and just fold them up!), or use two tortillas to layer (my choice when adding extra things such as steak!).
- Lower heat to low, add the assembled quesadillas back to the skillet, cover with a lid and flip them as soon as they begin to brown. Your quesadillas are done once all the cheese is nice and melty!
- Serve right away (!!) with salsa of choice.
Notes
My Final Quesadilla Top Tips!
Ahem... without fear of sounding like a quesadilla maniac, here are my top tips to take you from good to excellent!- Lightly heat up your tortillas before assembling, this way they'll be pliable and won't crack (particularly important if you're folding!).
- Pick a melty cheese! So while traditional Mexican quesadillas are most often made with Oaxaca (you know, string cheese!)... mozzarella, gouda (a personal favorite!), Monterrey Jack and cheddar are also great options! But even something like brie works great with the right pairings.
- Layer flavor. Adding pickled jalapeños with the filling is one of my favorite things (the acidic punch is stellar!).
- Have a lid handy to get your cheese extra melty.
- ... and eat right away with some salsa!
Delicious! Like a Mexican Pizza. But I think they are too small. I put 4 together to make my base. I’m going to try do 35 grams of dough.
Thank you so much!
Thanks for this!! super easy to make without food processor or tortilla press. I see you can freeze then. Do you form them then freeze?
I love the 15 min tortillas but they always come out a bit small and that is using a tortilla press. Is there larger tortilla presses or would you suggest making them a big larger to accommodate the fillings here?
I’d love to know that! Way too small.
These are AHmazing! Thank you sooo much.
Yes, welcome back! Wishing you the best on your recovery. It was a pleasant surprise to see your new post! 😉
Yay! Now I have an official excuse to buy that tortilla press in my save for later list on Amazon ☺️ As soon as I’m finished with my carb cut down, these scrumptious looking quesadillas are going to the top of the menu plan. Thanks Paola 🤗
Welcome back Paola! I hope your recovery is going well 🙂
Just want to say that your tortillas have made our keto life all that much easier! Thank you
Awww thank you Jennifer!! Getting back on my feet yesssss (physical therapy has been a bit more challenging than I thought though looool!)
And thank you for sharing, how lovely to hear 🙂
Could we make them and freeze them? If so how to defrost them ?